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Wash and scrub the oranges and lemons with a vegetable brush and put them whole into a large pan with 1.3 litres (2 ¼ pints) of cold water.
Cover the pan with a lid or a large sheet of foil and bring slowly to the boil. Simmer for 1 ½ to 2 hours, turning them occasionally until they are soft enough for you to pierce the skins with the end of a teaspoon.
Remove the fruit and set aside until cool enough to handle. Measure out the remaining liquid. If there is less than 1.1 litres (just under 2 pints) add enough fresh water to bring it up to that level.
Cut the fruit into quarters, scoop out the pulp and separate out the pips. Cut the skins into small thick slices and add them back to the pan along with the pulp.
Heat up the reserved cooking liquid slightly. Put the reserved pips into a sieve, hold it over the pan of fruit and pass the warm liquid through stirring to loosen the pulp that’s still attached to pips.
Give the fruit and liquid a stir and leave it to rest for an hour or so.
Bring the fruit up to just below boiling point, add the sugar and leave over a low heat, stirring occasionally until the sugar has dissolved.
Bring back to the boil and cook the marmalade quite fast for 25-30 minutes, this time without stirring.
Test a little on a chilled saucer after 25 minutes to see if it’s set. If it doesn’t, boil it for another 5 minutes and repeat the saucer test.
Once the marmalade has reached setting point, remove from the heat, skim off any foam that has accumulated on the surface and allow to cool for about half an hour.
Warm your jars and ladle or pour the marmalade into them. Cover with a disc of waxed paper, if using, and seal with screw top lids or clear covers.
Leave until cold before labelling.
Note
added ¾ cup of 12 yo single malt whisky to the pot at the end, stirred it through and let it sit for 10 minutes. OMG. It is the BEST marmalade. Hubby not impressed I used his good whisky, but he loves the result, as do friends who have been gifted jars.