Slice the fruit by hand, or with the slicing blade of a food processor, and place in a large, wide saucepan.
Attach the muslin bag to the handle with string.
Add two litres of water and bring to the boil.
Simmer for 30 minutes, or until the skin is tender.
Allow the mixture to cool and leave overnight.
Remove the bag of pips and bring the mixture to the boil.
Remove from the heat and add the warmed sugar, stirring thoroughly until all the sugar has dissolved.
Bring the mixture to a rapid boil and allow it to boil without stirring, until it has reached setting point.
Start testing the marmalade after about 15 minutes.
Once setting has taken place, remove the marmalade from the heat immediately and allow it to stand for about 15 minutes.
Using a jug, pour the marmalade into dry, hot jars and allow to cool down for 15 minutes before sealing with hot wax. Wipe the jars and mark the contents and date on the labels.
Store the marmalade in a cool, dry place.
Makes 8 jars.
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