Orange & Lemon Marmalade

Fold in flour until well combined. Add milk and 1/4 cup of orange juice. Stir well.

Thinly slice 6 of the orange halves into strips. Add to pan with juice.

Place remaining peels into the kitchen wipe or muslin and tie with string to enclose. Add to pan with 8 cups of water. Slowly bring to the boil, reduce heat and simmer for 2 hours until peel is tender and liquid has reduced by half. Remove bag and strain.

When cool, squeeze juice into pan and discard bag.

Add sugar and stir to dissolve. Boil for 15-20 minutes.

To test if ready, spoon a small amount onto a chilled saucer and cool.

Draw your finger through and if it doesn't rejoin, it's ready. If not, boil for a few minutes more and retest.

Turn off heat and cool for 15 minutes then stir with a wooden spoon to disperse peel.

Heat oven to 140°C.

Wash and dry jars then warm in oven for 10 minutes.

Don't fill cold jars with hot marmalade as they may crack.

Fill jars almost to the top and secure lids.

Store in a cool dark cupboard until opened then refrigerate.