- Juice the cumquats and blood oranges into a large heavy-based saucepan or jam pan. (I find the best way is using one of those simple hand-held squashing juicers.) Slice the remaining squashed citrus halves as thinly as possible and add to the pan along with star anise and water.
- Bring to the boil over high heat and then turn down to medium and allow to simmer uncovered for an hour or so, or until rind is soft and slightly see-through.
- Whilst the marmalade is simmering, sterilize 6 x 250ml jam jars with lids.
- When the rind is ready, remove the pan from the heat and add sugar, stirring until completely dissolved. Return pan to the heat and bring to a boil. Boil for 45 minutes to 1 hour, stirring occasionally, until marmalade reaches setting point*.
- Let the jam stand for a few minutes before pouring carefully into sterilized jars and sealing whilst hot.
Unopened marmalade can be stored in a cool, dark place for up to 2 years. Once opened, refrigerate and eat within 6 months.
*The easiest way I’ve found to check setting point is to place a few small ceramic saucers in the freezer to chill. When you think your marmalade is ready, drop a small teaspoonful onto the chilled saucer, leave for a minute and then run your finger through the middle – if it leaves a clean line, that doesn’t dribble back together, your marmalade should be ready. (Although I have to admit, this is not a totally fail-safe method – I have had to re-boil a batch of jam on occasion when it has not set as expected. If you have a better method for me, please let me know!)