Jubilee Lemon and Lime Marmalade
- 500g lemons and one lime
- 875g granulated sugar
Roughly chop all the fruit into a pan, add 1.1 litres water and boil for an hour. Let it cool, drain the liquid into a heavy bottomed pan and then squeeze all the pulp through a nylon sieve into the same pan. Add the sugar to the saucepan and stir over a very low heat, until completely dissolved. Bring to the boil and boil rapidly for about 20 minutes. Turn off the heat, leave to cool for 15 minutes and then bottle into sterilised jars.