The recipe is from the River Cottage handbook on preserves. The boiling was a bit messy as I had doubled the recipe and it kept boiling over and I had to keep scooping some out and putting it in a regular pan.
The recipe called for demerara rather than caster sugar which I think made it very dark and rich and full bodied. I am very pleased with the result, it is delicious with lots of fruit. I perhaps simmered it down for too long before adding the sugar making it a bit heavy on the fruit. Also I need a wider necked jam funnel as it kept getting clogged with the peel. All in all it was quite a sticky business but well worth the effort. I made approx 11lbs but have given most away! I will definitely make it again. Oh and it is a fabulous colour.