Peel oranges and lemons. Carefully cut in half and squeeze out the juice. Cut the peel in thin strips. Place the peel, juice and water in a heavy pot and bring to a boil. Allow to gently simmer for approx. 90 minutes (or longer). Stir in the sugar until dissolved. Add the lavender and allow the mixture to cook for approx. 10 minutes. Do the refrigerator test. Leave the marmalade to stand for 30 minutes and then pour into clean jars.
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