Marmalade

Wash the fruit thoroughly and remove the rind with a potato peeler. (There should be as little pith left as possible.)
Cut rind into julienne strips.
Place the julienne strips in a large microwave dish and add 1 litre of water.
Cover the dish with plastic wrap, leaving a small opening through which the steam can escape.
Microwave for 10 minutes at 100 per cent power or until the strips are tender.
Halve the peeled fruit and squeeze out the juice.
Strain the juice through a sieve, reserving both the juice and whatever remains in the sieve.
Cut the squeezed fruit into pieces and place in a muslin cloth along with the contents of the sieve.
Fasten the cloth. (The pith and seeds are high in pectin, which causes the marmalade to thicken.)
Place the muslin cloth in the glass bowl containing the julienne strips and water. Add the juice.
Cover the bowl with plastic wrap and stand for 1 hour before microwaving for 30 minutes at 100 per cent power.
Remove the muslin cloth, cool slightly and squeeze out all the liquid.
Add the sugar, mix well.
Add the liquid to the peel mixture and discard the bag and its contents. Microwave the peel mixture for about 1 hour at 100 per cent power or until the marmalade has thickened sufficiently. Stir every 5 minutes initially, until all the sugar has dissolved.
Test if the marmalade is thick enough by dropping a spoonful on a saucer and cooling it in the fridge.
The marmalade is ready if it crinkles when you lightly touch it with your finger. If the marmalade is not ready, boil for another two minutes and test once more.
Repeat this procedure until the marmalade is ready.
Cool the marmalade for about 20 minutes before transferring to dry, sterilised jars. (Cooling the marmalade helps distribute the julienne strips evenly in the jar.)
Cool completely before sealing the jars.
Makes about 2 litres.