Clementine Marmalade

Method

1. Rinse the oranges and lemons. Cut the clementines and 1 of the lemons into quarters.
2. Put cut up fruit into a large pan with the filtered water. Place a sturdy plate over the top to keep the fruit submerged in the water, to ensure all poach evenly.
3. Simmer for 2 hours on low heat. Then allow the mixture to cool.
4. Place a sieve over a large bowl, and rub the cooked clementines flesh side down to remove the flesh from the peel. Keep the peels to one side in another bowl.
5. Drain the water through the sieve to catch any seeds / pips, pour the strained water back into the cooking pan. Slice the cooked peels into strips, bring the mixture back to the boil for a couple of minutes.
6. Add the grated cooking apples to the hot mixture.
7. Gradually sprinkle in the sugar whilst continually stirring the mixture to avoid the sugar burning at the bottom of the pan.
8. Bring the mixture to a rolling boil, for approximately 15 minutes, until the foamy bubbles disperse.
9. The mixture should feel heavy when stirred, turn off the heat and allow the mixture to rest / cool for 5 - 8 minutes, stir to distribute the peel amongst the mixture evenly.
10. Tip into a jug, then fill sterilised jars, to the brim, add lids and seals, turn the jar carefully upside down for a minute or so (this ensures that the lid is sterilised). Turn jars back up the right way, and leave to cool completely.