Citrus marmalade

Cut the peel of the oranges, grapefruit and lemons into quarters and carefully remove. Place the peel in a saucepan, cover with water and bring to the boil. Boil for 5 minutes, pour off the water and repeat the process once more with fresh water. Drain the peel and slice into thin strips. Cut the whole fruit into wedges and remove the pips and pith. Add the fruit to the peel and pour into a large measuring jug to measure the pulp and peel. Return to the saucepan and add 500 ml (2 c) water for every 250 ml (1 c) pulp mixture. Bring to the boil, reduce the temperature and boil slowly for 40 minutes. Pour the mixture into a measuring jug and add 250 g white sugar for every 250 ml (1 c) fruit mixture. Return everything to he saucepan and heat slowly until the sugar has dissolved. Increase the temperature and boil rapidly for 25 minutes until the mixture is no longer watery and slightly thick. Test for readiness by spooning a little of the mixture onto a saucer to cool. If sticky and no longer runny once cooled, the marmalade is ready. Spoon into sterilised glass jars and seal.
Makes about 2 litres marmalade.