Tangelo Marmelade

Here is the entire crop of this years tangelos, rather like a mandarin but very juicy and not many pips. They are hard to eat easily, as the juice runs everywhere! I've never made them into marmalade before, so here goes.

 Cut them all up into small slices. We don't like the marmalade too homogenised, so I leave the pieces rather larger than most people would. Not many pips to contend with thank goodness.

 Add a few cut up lemons for extra pectin to aid the setting. This is 18 tangelos and 2 lemons all cut up. Then I add an equivalent quantity of water and leave it to sit over night.