I created this recipe by combining a few different recipes, but the main inspiration came from Liana Krissoff and Rachel Saunders. The pectin in this recipe comes from the lemons, which are blanched once to remove some of the bitterness, and then soaked to leach the pectin out of the rinds. You will need to use the cold plate test to determine when the marmalade is finished cooking - I have included instructions on how to do this below. This spread makes a nice change from the usual citrus-only marmalades. It is an old fashioned recipe which takes at least 2 days, due to the soaking. It is not quick, but I feel that the outcome is worth the time spent.