Tangelo Marmalade... a delicious way to spend the afternoon!

We love it when our guests settle in to the B & B for a few days, but at this time of year, the high tourist season, many of our visitors book to stay for only one night. We are strategically placed to make getting to the Interislander ferry very simple. The ferries sail several times a day across Cook Strait to the South Island.They travel through the Marlborough Sounds, the Tory Channel and through Queen Charlotte Sound to Picton.  We can see the ferries coming and going from our place so often have a good idea what time they will arrive if they are travelling from the South Island.While they are here we encourage our guests to see as much as they can of our lovely city. There is so much to do and see in Wellington, and getting around the city is simple and enjoyable on foot. Peter has made up a couple of itineraries that we offer guests so they get to see the very best of the area while they are here. Out guests last night were from the U.K. Tonight's guests are a honeymoon couple from Sweden. They didn't give us an ETA so I was confined to home for the afternoon, and spent it happily turning out a batch of Tangelo Marmalade.
Our local market had beautiful juicy ripe tangelos and though I have never made marmalade with them before could see no reason why it wouldn't work. It has turned out citrussy (is there such a word?) and sweet and will complement our lovely homemade bread for breakfast in the morning.

TANGELO MARMALADE:

1 kg tangelos
1.25 kg sugar
250 ml water

Peel and remove the pips from the tangelos. Chop the skins, (pith and all) finely. Put the peel and flesh into a preserving pan and bring to the boil. add the water and sugar and stir till it boils. Boil for about 15 minutes until a teaspoonful put onto a cold saucer wrinkles. If you have a thermometer it should read 220 degrees Fahrenheit. Pour into sterilised jars and seal.