Citrus Marmalade - cooking recipe

Ingredients

2 lbs citrus fruit (4 lemons, 2 oranges)
None None Cheesecloth and kitchen string
4 cups sugar

Preparation

Slice peel from fruit. Remove any white pith and reserve. Using a sharp knife, thinly slice peel.
Juice the fruit, reserving the seeds.
Combine reserved pith and seeds in cheesecloth, tying into a pouch with kitchen string to secure. Soak in 2 cups water with peel overnight.
Combine cheesecloth pouch, soaking liquid with peel, 1 cup water and juice in a large, heavy-bottomed saucepan. Bring to a boil on medium and cook, 5-10 mins, until peel softens. (A layer of foam will form on the surface during cooking. Skim off with a metal spoon and discard.)
Preheat the oven to 350\u00b0F. Line baking pan with parchment paper. Spread sugar on pan. Bake 5 mins, until heated through.
Remove cheesecloth pouch, squeezing excess liquid into saucepan. Add warm sugar. Stir on low heat until sugar dissolves.
Bring to a boil. Cook 30-35 mins until setting point is reached, stirring occasionally during the last 10 mins to prevent sticking to the bottom of the pan.
Pour into hot sterilized jars and seal immediately. Store in a cool dry place. Once opened, store in the refrigerator.