Depending on your preferences, you can either add in a little more sugar for a sweet, lemonade-y marmalade, or a little less sugar for a tart, puckery marmalade.

Cut the oranges and lemon in half and squeeze the juices into a bowl. Reserve the juice for later. Place the fruit halves in a medium-sized saucepan and add the water.

After Marcelle Bienvenu served up a citrus-scented batch of lemon recipes last week, Barbara writes: "Here's another recipe for Meyer Lemon Marmalade that is real easy to make. I hate orange ...

Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover.

On Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes.

Then, for the lemon juice, divide the weight of the citrus by 10 to get the amount of lemon juice to use. If you don’t want to waste the lemon rinds, add their peels to the mix with the oranges.

Now put the chashni (syrup) aside. After this, add water to another pan and boil the ginger for 20 minutes. When the ginger boils well, remove it and put the ginger in a sugar syrup pan.

Using an ordinary metal spoon, scrape the bits of membrane out of the mandarin halves and put in a pan with any pips and 10 floz/280ml water. Bring to the boil. Simmer for half an hour, topping up ...

Hannah Cobb, Owings Mills, Maryland Go to Recipe This orange cranberry bread is packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese ...

Test the setting-point by placing a small amount of marmalade on a cold spoon and putting it in the freezer for 4 minutes. Nudge it with you finger; if it wrinkles, it’s ready. If this does not occur, ...