Peel the oranges and lemon with a very sharp knife, taking as little of the white pith as possible.

Cut the peel into strips – as large or as small as you’d like to end up in the texture of your marmalade.

Place the strips of orange and lemon peel in a saucepan at a medium setting, and cover with water. Bring to a boil, and reduce the heat to low. Cover and simmer for about 20 minutes, checking about halfway to make sure it’s not too dry.

As it cooks, roughly chop the orange and lemon fruit into a large bowl to hold the juice, discarding any seeds you find.

After the peel has simmered for 20 minutes, add the remaining ingredients, stirring them into the peels.

Bring the mixture back to a boil, and stir until the sugar has dissolved.

Let it boil, partially covered, for about 7 or 8 minutes. Use a fork, immersion blender or potato masher to break apart any larger chunks of fruit that remain.

Continue to cook for another 3 to 5 minutes.

The classic test for marmalade is to dribble a bit of the liquid onto a plate that’s been in your fridge (or better yet, the freezer). Run the edge of your spoon into the liquid – if the line you make sets, it’s ready.

Remove the cinnamon stick, and spoon the marmalade into the clean jar. Let it stand for at least 15 minutes, and then cover with the lid.

Place in the fridge, where it will keep for up to 3 months. You can also freeze it for up to 12 months.