This morning I got the sugar and placed it in a large roasting dish. I put it in the oven on 170 for 10 minutes.  Whilst I did this, I returned the preserving pan to a gentle heat.

After 10 minutes and when the liquid is warm, add the sugar to it. Do not let it boil whilst you are dissolving the sugar, just stir it on a gentle heat until you no longer have granules on the back of your spoon.

When the sugar is dissolved, bring the marmalade to the boil until it is bubbling gently and leave for 3 hours.  After 2.5 hours, put a small plate in the fridge and leave for half an hour.  Remove the plate from the fridge and, using a spoon, put a small dollop of marmalade onto the plate. Cool in the fridge for one minute and then press it with your little finger to see if it goes wrinkly. If it does, it is ready to set. If it does not, then you need to heat the marmalade a while longer.

When it becomes wrinkly, it is ready to put into jars with a jam funnel.

Annnnddd……

TADAAAAAAA!!  I now need to leave my 7 jars for the night to cool and then I will post photos of them all labelled up tomorrow!