hi there today I'm making orange and lemon marmalade the ingredients we'll need for this are obviously oranges lemons sugar but our lemon honey I use honey water and to make it set I'm using citrus pectin I also put in just give it a bit more flavor some previously frozen lemon juice lemons were going mad or just juice them and froze the juice and also made some abuse of lemon rind to try and make them more pectin pectin is the ingredient that makes it go all set to make it set then if you're doing it really well you don't need additional pectin but maybe because I'm using ham here oils and sugar it does it kick it goes a bit runny or stays running so I use a concentrated pectin to make it fill them up a bit I'm making just one jar full so you can scale it up as you wish the jar all asked me for quite a while and I don't do the boiling and special jam jar type thing but I do keep this in the fridge and it seems to keep okay to a couple of months or more now I've got I'm doing quads as I'm doing is about 75 gram of orange 75 gram lemon and let's see that a cup of honey 2 or 3 teaspoons of the pectin but that doesn't go into it's cooked and 200 men of war the idea is to soak these overnight chop them up as long as you want them thinking up a course chop if you like course marmalade or fine chop you like fine marmalade the first thing I do with these is to wash them to get any waxy subs is off the outside for they're sometimes sprayed with if they're shop bought give them a rinse and then it's a matter of weighing them you can use grapefruit as well I found the grapefruit make the bit too tart so I don't use grapefruit and the flavour of the marmalade rock severe depending on what variety of orange and lemon you're using so anyway so here's my scale such a nice nice black tear scales tear I think meaning that I can put the container on there press the on button the electronic and I've got the zero reading even grams so I just need to put in 175 grams of orange I just got that note this is the whole orange including the the rind trying to find one with fairly small amount of the pith I put that in there and that's 76 grams which would do fine and same again with the lemon goes and them up to 150 grams so spot-on so those two all then just coarsely chopped up and put back into the container with the water and then leave them to soak overnight so I'll just switch off a minute while I'm doing the chopping there's the orange 11 chopped down there's just a massive as I say whether you like it of course chopped off on chopped or will you just run out of patience doing the shopping when you stop now actually left the the pips in as they quite a good source of the pectin we just need to set them on load and those can be picked out after the orange and lemon has been boiled which will do job to after the juice and the rinds has been soaked overnight so I think so I'll put it back in the container again to get it off the edge juice as well and to that all out the two hundred mill of water yeah and I'm also as I say fitting in so I'll just put that to one side I don't put that in the fridge I'll just leave it on the bench and just leave that all I will say overnight 24 hours or so just to get the slaves all mixed up okay that's stage one and say tomorrow oh all that up for about 45 minutes then add in the honey or sugar if you like or a cup of honey or a cup of sugar and then put in that two or so he teaspoons with the pectin just to make it set the size that would make enough for a jam jar hi there right this is been soaking overnight the orange lemon mixture and I just filled it off I didn't put it in the fridge so I thought it would be okay to leave it out on the bench and molecular is bring to the boil and let it simmer for about 45 minutes so that's what it looks like that's going to be Theory chunky marmalade and you can see it's quite liquid so on there so you will need the pectin to make it more make it gel okay now say bring to the boil and then let it simmer for about 45 minutes okay right that's the 45 minutes up and the orange peel and lemon peel may be quite soft tips in there it's best just to go through and take out the pips the use of jobs do you cook it then now is the time to add the sweet notes are the sugar or honey just drop the extractor fan that's a better so add the sugar or honey if the adding of sugar need to bring it back to the boil again to get the sugar to melt and blend in that are using honey I just the honey milk while they liquids cooling down so it's one cup so two of those should do it I just approximated three of these heat should do it it's all set approximately half a cup come off the spoon so as you can see it's mostly honey with orange and lemon juice that makes up the marmalade or sugar there we go well actually put that in there so I'll just stir that until the honey it's melted another safe easy sugar through this workout with it's going to solidify when we cool them off and suggestion is to use that just use a plate put some of the liquids onto the plate and see if it runs or not now I'll just show you the technique as you can see you may be able to see it runs so this is the point to add in the pectin on the packet it says premix the pectin with walks for adding it I used to do that but now I just put the pectin straight in this is apple based pectin and tasteless there's not shouldn't affect the taste of the tea of the she's up to four teaspoons there's probably better to put some in say put in a couple of teaspoons heat two spoons mix it up quite well and then just do the test again on the plate so there's the two teaspoons in and once opened I keep this in the fridge actually use a fork to mix it up mix the text again as I say on the package it said you mix the pectin with water and then put that into the mix but just as well putting the pecten straight in you see no it's not I'm not getting these lumps right they still look incredibly running late see this and there it is on the plate and you see that and I'll tip the plate silk soon to be quite running now if you put it too much you can add some liquid you put it in too little then wind up cool down you can obviously reheat it and perhaps ports of water in another I suppose you could cause the imprecise science but it depends on the setting qualities of the orange and lemon you put in just not quite warm so just tip it so it's still running but not quite as badly as it was that might do actually okay I'll get to a consistency that you're happy with and just leave it to cool and then pop it into a jar seal the jar and because this hasn't been sterilized and in that means obviously it's clean but I have done the whole sterilization and stuff and I'll then keep it in the fridge and it'll be okay for at least two or three months I imagine Cheers