1. Finely grate the blood orange peel into julienne with a mandolin

   * If you don't have a mandolin, simply peel the skin and cut skin finely.

   Note: the thicker the rind the more citrus flavour it will hold.

2. Soak rinds in a bowl with 2 cups of water and leave overnight to infuse.

   Note: This will help the skin release all those beautiful citrus oil.

3. Now this is the hard part...

   Remove the peel of both the blood oranges and lemons, and begin to remove the clear skin, only retaining the juicy flesh as well as the seeds of the blood oranges.

   These are the pectins, what helps your marmalade set.

   Note: Be sure to try and not get too much of the white membrane as this will make your marmalade bitter.

4. Once complete, cover and store in the fridge till ready to use.

Next Day

1. Place all the pulp and pectins into a muslin or cheese cloth and tie tightly.

2. In a large pot, add the water with the soaked rind, another 2 cups of water, sugar and the muslin pulp and bring to boil.

3. Once boiled, remove the muslin pulp, sqeezing as much liquid out as you can and let the marmalade continue to cook until liquid temperature reaches 110°C or 230°F.

   Note: If you do not have a candy thermometer, alternatively you can put a small amount marmalade on a plates that's been in the freezer. 

   Run your fingers through the marmalade and if the marmalade stays separated, then it's ready.

4. Be sure to stir the marmalade continously to stop it from burning and boiling over.

5. Carefully pour in sterilised jar and let it cool completely before tightening the lids.