LEMON - orange bitter-sweet marmalade

Directions

1. . After scrubbing the lemons very clean, squeeze out their juices. Reserve some juice for the recipe and the remainder for other occasions. Note: I make many recipes with this juice, however, when rushed, I make frozen cubes.
2. . In a medium saucepan, fill with water covering the empty lemon halves. Bring it to a boil and then simmer them on MED-LOW heat for 15 minutes or until the peel gets soft. Afterwards, strain and cool them (cavity side down) for another 30 minutes.
3. . With the use of a high-powered blender, blitz together the lemon halves, water, and orange concentrate until fairly smooth. Note: It's alright if there are a few tiny chunks. Pour this mix back into the same saucepan. Last, add in and combine the sugar.
4. . Bring the mix to a boil on MED-HIGH heat and then simmer on MED-LOW for about 1:15 hours, while stirring occasionally. At this point the mix should be reduced into a somewhat thick consistency.
5. . About 20 minutes before the marmalade is finished cooking, prepare to sterilize the very clean glass jars.
6. . Ladle in the marmalade into the hot jars. Immediately place the seals and then screw on the caps lightly tightened.
7. . This marmalade can store easily for at least 6 months if not more. Once opened, it should be refrigerated and used within a few weeks time.
8. . Flavourful wishes from Claudia's kitchen...Foodessa.com