Lemon Marmalade.

METHOD

• Remove skins from the fruit, shave off about half of the white part and shred very finely with a sharp knife.
• Place in a saucepan with the water and bicarbonate of soda.
• Cook gently for 10 minutes, stirring occasionally until the skins can be crushed easily.
• Meanwhile, cut up the peeled fruit, discard the pips and tough skin and add the prepared fruit to the saucepan. Cook for a further 30 minutes.
• Add the sugar, heat gently until the sugar has dissolved stirring occasionally.
• Bring to a full rolling boil and boil rapidly for 5 minutes.
• Add a small piece of butter then remove from the heat and stir in the Certo.
• Allow to cool slightly to prevent the fruit from floating and then skim if necessary and pot and cover in the usual way.