1T lemon juice
1.1kg granulated sugar
Peel the naartjies and reserve the peel. Scoop the flesh out of the segments and place, along with any pips and juice, in a food processor. Blend until smooth and place in a heavy-based saucepan.
Scrape as much of the pith from the naartjie peels as possible and slice the rind into thin strips. Add these to the saucepan with the blended mixture. Add the lemon juice and water and bring to the boil. Reduce the heat and simmer for about one and a half hours, or until the rind is very tender and the mixture has reduced by half.
Add the sugar and stir over a gentle heat until it has dissolved. Bring to the boil again and cook for 10 minutes, skimming and discarding any froth from the surface.
To test the consistency, place a teaspoon of the marmalade on a saucer in the fridge for a few minutes. It should set to a jelly-like consistency. If not, continue to cook for a further five to 10 minutes.
Allow the marmalade to cool slightly, then decant into two sterilised 250ml jars.
Originally published in HL October 2011.