Chunky orange marmalade

Method

1. Cut the oranges and lemons in half and squeeze out thejuice into 
a preserving pan. Discard the lemon skins. Scoop out the pulp witha teaspoon and put into the centre of an 18-20cm square of muslin with the pipsand any other bits from the squeezer, then secure. Cut the orange peel intoquarters and cut each quarter into chunky strips.
2. Add the orange peel and the muslin bag to the pan with 2.25litres cold water. Bring up tosimmering point over a medium heat. Simmer gently, uncovered, for 2 hours or until the peel is soft and translucent andyou can easily squash a piece 
to a pulp between thumb and forefinger.Meanwhile, put 4 saucers into the freezer to get really cold.
3. Preheat the oven to140°C/fan120°C/gas 1. About 20 minutes before the end of the 2 hours’ cookingtime, weigh the sugar into a heatproof bowl, then warm it in the oven. Thiswill help it to dissolve more quickly and easily.
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4. Remove the muslin bagfrom the pan and leave it until cool enough to handle. Squeeze as much liquidas you can from it into the preserving pan, then discard the bag. Add thewarmed sugar to the pan and stir over a low heat until it has completelydissolved.
5. Bring the mixture to arapid, rolling boil, then boil hard until the setting point is reached. Toachieve this, boil the mixture for 5 minutes, then spoon a blob of marmaladeonto one of the chilled saucers and return to the fridge or freezer for a fewminutes until cold. Push your finger acrossthe surface – if it wrinkles up into a peak with no liquid running free,it has reached the setting point. If not, continue to boil, testing every 3minutes. This may take up to 20 minutes
6. As soon as thesetting point has been reached, remove the pan from the heat, stir well, thenleave the marmalade to settle and coolslightly for about 20 minutes. Meanwhile, wash your jars and lids in hotsoapy water, rinse, then put upside down inthe oven for 10-15 minutes until dry.
7. Skim any scum from thesurface of the marmalade, then ladle or pourfrom a jug into the hot sterilisedjars, filling them to within 6mm of the top. Press a waxed paper disconto the surface of the marmalade and seal with lids or cellophane discs whilestill hot. Cover with circles of brown paper, then tie with string. Label andstore in a cool dark place. The marmaladeis ready to eat once cool, and will keep for at least 2 years.