'No bits' marmalade jelly

Method

1. Cut the oranges and lemons in half and squeeze the juice, place in a large pan or preserving pan.

2. Cut the fruit into rough chunks and place in a muslin bag with any pips. Tie well, and place in the pan with 1.5litres water.

3. Bring to the boil then simmer for 11/2 hours.

4. Remove the muslin bag and allow to drip for 15-20 minutes to extract as much pectin as possible, then tip the contents of the muslin bag into a clean pan with the remaining 500ml water.

5. Bring to the boil and simmer for 20 minutes then strain through the muslin bag again, squeezing out as much pectin as possible.

6. Add the sugar cook gently until dissolved then bring to the boil until setting point is reached. This may only take a couple of minutes.

7. Pour into sterilised jars and seal.