3. Cut into small pieces the peels left from the fruit and add to the saucepan. Tie the sac to the saucepan’s handle so that the sac is dipped in the juice. Boil the juice and decrease heating. Keep slowly boiling for 1 ½ to 2 hours. Keep boiling until you have only half of the liquid remaining. Get it out of the heat.
4. Get the sac and squeeze out all the liquid. What is inside the sac will not be needed.
5. Add sugar, and heat the saucepan again until sugar dissolves. Increase heating and keep heating for another 30 minutes.
6. Put a plate to a freezer for 10 minutes. Get the plate out and pour a little of your mixture onto the cold plate. Put to the fridge for 5 minutes. Get the sample out of the fridge. Should the surface be jelly like when touched with a finger your marmalade is ready. If that is not the case keep heating the mixture for another 5 minutes and repeat the test. Keep repeating the procedure until it is ready.
7.Cool down the marmalade for 5 minutes and next pour to clean jars and carefully close.