This easy marmalade uses whole oranges, lemons and limes to create a tangy marmalade that's bursting with fresh citrus flavour. This clever recipe uses the whole fruit (peel and all) so there's very little effort involved and it's nice to know nothing goes to waste. Once opened, keep chilled and eat within 1 month. Cut the fruit into large chunks. Put half in a food processor and whizz briefy to small chunks. Set aside and repeat with the remaining fruit. Put the fruit in a large pan and add 1ltr water. Bring to the boil and simmer, covered, for 30 mins. Remove the pan from the heat and leave, covered, overnight. Add the sugar and return the pan to a gentle heat. Stir until the sugar dissolves, then bring to the boil. Boil, uncovered, for 40-50 mins, or until the mixture reaches 105°C on a sugar thermometer. Spoon the marmalade into sterilised jars and seal. See more Seasonal recipes Tip: Store the preserves immediately in hot sterilised jars. Simply wash with soapy water, rinse clean, then dry in a roasting tin lined with nonstick baking paper for 1 hour at gas 1, 140°C, fan 120°C.