Chop up the peeled Orange segments and juienne the amount of peel you require in your marmalade.

Combine all the ingredients (except for the Pectin) in a large saucepan and bring to a simmer, stirring constantly. Lower the heat and simmer for 1 hour or until a thick gel consistency is reached.

Turn off the heat and allow to cool completely. Pulse it in a blender or food processor, but do not puree.

Add the blended mixture back into the pan and out on medium heat , gradually add the Pectin whilst whisking. Bring back to the boil for one 1 minute until the Pectin is fully dissolved.

Remove from the heat and put into sterilised airtight containers. Allow to cool and place in fridge to set.