Mandarin Marmalade

2 Kilograms Mandarins
1kg White Sugar
6 cups of water
Juice of 2 Lemons and 1 Orange
Peel the mandarins carefully ,set aside the flesh ,cut the peel in to very thin strips ,no need to make them all the same size but keep the strips as thin as possible,set aside.
Remove as much of the pith as possible and set aside.
Cut the mandarins into segments and remove as many pips as you can easily .
Use a clean handkerchief or muslin cloth, wrap the seeds and pith together tightly.
Add mandarins, peel strips, the parcel of pith and seeds, lemon and orange  juice, sugar, water into a large pot. Stir constantly over medium heat, without boiling, until sugar is dissolved.
Bring to the boil, then reduce heat down to medium and let it bubble away for about 1 hour, stir occasionally until jell point is reached.

Jell point Testing: Put a saucer in the freezer and chill it. Take it out when ready to test, add a dollop of jam onto saucer. Draw a line on the jam with a knife, if it wrinkles, then the jam is ready. If not, keep boiling the mixture for another 10 minutes and test again.
. Once ready, remove the parcel and discard the pith and seeds. Pour the marmalade into hot sterilised jars. Seal 15 mins later, or when the jars are cool enough to handle.

How to sterilise jars: Preheat oven to 160C. Wash jar with water and dish washing liquid, shake well but no need to pat dry, leave on a baking tray and put in the oven. Let it sterilised for at least 20 minutes. Time it well so you take the jars out of the oven when your marmalade is ready. DO NOT add cold food into hot jar, it will shatter. Seal the jar when is cool enough to handle.

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