Cranberry–Citrus Marmalade

Instructions

1. On a clean surface, slice the peels and pith off the oranges and clementines. Cut the flesh into 2.5-cm (1-inch) cubes. Set aside. Finely chop the peels after scraping off any pith.
2. Squeeze the juice from the lemon. Remove the white membranes. Finely chop the peel.
3. Place the citrus peels in a large saucepan, add cold water to cover and bring to a boil. Drain and repeat twice.
4. In the same saucepan, combine the citrus peels, citrus flesh, orange juice, sugar and cranberries. Bring to a boil, reduce the heat to medium and simmer for 1 hour, stirring frequently, until the mixture is translucent. To check whether the marmalade is done, do a plate test (see note) or set a candy thermometer in the centre of the saucepan and simmer until it reads 104°C (219°F). During cooking, carefully skim off any foam.
5. Add the lemon juice and cook for 1 more minute.
6. Pour into sterilized jars.