4 lemons
2 grapefruits
2 oranges
4 pints of water
6 Ib of sugar - heat in the oven
25g butter
Suitable jars - heat in oven

METHOD

Wash and dry the fruits.

Halve the fruits and then into thirds. Take the fruit and pith away from the zest and put the zest to the side. Put the fruit into a large saucepan with 4 pints of water. Bring everything to the boil and simmer on a low heat for 3 hours.

Sieve the fruits. Keep the juice in a saucepan.

With scissors, cut the zest of the fruits into thin strips and place in a small saucepan with a little water and boil for approximately 20 minutes, until the zest has softened.

Pictin is what will set the marmalade. There is a quick way to find out how much pictin there is in the marmalade. Pour a little metholated spirit into a glass adding a spoonful of the marmalade to it. If the marmalade collects to form a ball, this means that there is enough pectin in the marmalade.

Put the zest and sugar into the large saucepan of juice. Bring to the boil again. Put a little on a saucer. If a skin forms, it is ready.

Finally, add the butter into the saucepan and mix well to rid of any scum. Pour the marmalade into the heated jars.

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