1. Wash the fruit, then slice each one in
half. Use a sharp serrated knife to cut
the pith and pips out of the middle of
each fruit and set these aside. Slice the
fruit into thin slices.
2. Place the fruit in a large bowl and
add 2,5 litres water. Cover with a clean
dishcloth or clingwrap and leave to
3. Cut a square of muslin cloth and place
the reserved pith and pips on it. Tie
up the muslin with a piece of string to
make a small bag.
4. Place the soaked fruit and water
mixture into a large heavy-based
saucepan along with the muslin bag.
Bring to the boil, then reduce the heat
and allow to simmer steadily for about
1.5 hours, or until the mixture has
boiled down to half its original volume
(around 1,6 litres).
5. Remove from the heat and take out
the muslin bag. Measure the citrus
mixture using a measuring jug and
then measure out equivalent quantities
of sugar ? if the mixture measures
1,6 litres, you will need 1,6 litres of
sugar. Return the fruit to the saucepan.
Heat the sugar in the microwave for
one minute before adding it to the fruit
along with the lemon juice.
6. Bring to the boil and allow to boil for
15 to 20 minutes until the marmalade
begins to set. Use a slotted spoon to
remove any foam that forms on the
surface while cooking.
7. Test if the marmalade is setting
by placing a spoonful of the syrupy
mixture onto a saucer and putting it
in the freezer for one minute. Remove
from the freezer and tilt the plate. The
mixture should not run, but rather
have a jelly – like consistency and form
wrinkles as it moves down the plate.
When the marmalade reaches this
stage, remove it from the heat and
spoon into sterilised jars. Allow to cool,
then seal securely.