Citrus Marmalade

Ingredients

• Citrus fruit, cut into strips (±1 grapefruit, 6 lemons, 2 oranges)1.5 kg
• Sugar1.25–1.5 kg
• Water1.2 l

Method

1. Peel the skin and cut it into strips.
2. Boil the skin in 600 ml water for 1 hour.
3. Remove the pith from the fruit and discard. Slice the fruit and add to the skins with an extra 600 ml water.
4. Boil until soft, then cool.
5. Add the sugar (±1.25 kg) and cook until dissolved, then boil fast for 30–40 minutes.
6. Test on a cold saucer: place a spoonful on a saucer and put it in the fridge — if it jells, it's done.
7. Bottle.

Notes

General ratios: use whole fruit with pips removed; 1 cup fruit = 5 cups water; 375 g sugar per 500 g cooked fruit (weigh the pot first, then weigh it with the cooked fruit and subtract the pot weight).