Wash the oranges and lemon thoroughly.

Halve them, and squeeze out the juice. Keep the seeds.

Slice the orange and lemon peels into thin strips, or thicker if you prefer a chunkier texture.

Note: Don’t discard the seeds! They’re packed with pectin, crucial for setting your marmalade.

Place the seeds in a muslin cloth and tie it into a small pouch.

In your pot, combine the fruit peels, juice, and water. Add the pouch of seeds.

Bring the mixture to a boil, then reduce the heat and simmer until the peels are completely soft, about 50 minutes.

See also Zippy's Mac Salad Recipe

Remove the pouch and squeeze out all the extra juicy pectin back into the pot.

Add the sugar and stir over low heat until fully dissolved.

Bring to a boil and cook until it reaches the setting point, which is usually around 104°C.

Warning: Keep a close eye on the pot during this stage. Marmalade can go from perfect to burnt in a flash!