1. Preheat oven to 250 degrees. Place 12 8-ounce jars in the oven. Boil the lids, funnel and ladle for 30 minutes before canning. 2. Scrub the fruit with a vegetable brush to remove any dust.

Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top and screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes.

Remove any pips and blitz the elderflower-infused fruit. Reserve 1 cup. Place the thinly sliced orange peel in a pot with one cup of water and boil for 10 minutes.