Ingredients

2 sumo citrus 
2 navel oranges 
4 mandarin oranges 
Juice of 1 lemon 
2 cups water 
2 cups granulated sugar 

Directions

  • Using The Forever Peeler, peel the sumo citrus, navel oranges, and mandarin oranges then chop the peels into small bits. Slice the oranges in half and set aside.

  • Add the chopped peels into a deep pan, squeeze in the juice then toss the rest of the orange into the pot. The pith of the orange will release pectin that will naturally thicken the marmalade.

  • Stir in the lemon juice, 1 cup of water, 1 cup granulated sugar and let the mixture simmer on low heat for 1 hour.

  • Then, take out the large pithy orange slices and add the remaining 1 cup of water and 1 cup of sugar. In the meantime, place a small plate in the freezer (you will use this to test the thickness of your marmalade).

  • Stir for 15 minutes over medium-high heat.

  • Then, take the cold plate out of the freezer. Place a spoonful of marmalade onto the cold plate, wait 3 seconds, then drag your finger through the mixture. If it separates, the marmalade is ready. If not, continue simmering for another 5-10 minutes and test again.

  • Next, pour the hot marmalade into a jar and leave it uncovered at room temperature. Once cooled, cover with a fitted lid, and place in the fridge. It will get significantly thicker as it cools and should last up to 2 weeks.

  • Enjoy your orange marmalade on freshly baked scones with homemade whipped cream.