• 2 large grapefruit
• 2 large sweeet oranges
• 4 limes
• (or any combination of citrus that you like to equal 1.2 kg of fruit)
• 4-5 cups of sugar
• 10 g butter

Careully remove the rind from the fruit, including as little pith as possible.  Finely slice the rind and set aside.

Remove the pith from the fruit and reserve half of it.

Chop up the flesh of the fruit finely saving the pips as you go.  Put the pips and the pith into a muslin bag.

Put the rind, fruit and muslin bag in a large saucepan with 2 cups of water and simmer for about an hour.  Lift the muslin bag and squeeze it to release the pectin into the mixture and then set it aside.

Measure the fruit mixture  and return it to the saucepan with a cup of sugar for each cup of fruit.  Stir over a low heat until the sugar is dissolved, and then bring it to the boil until the setting point is reached.

Remove the jam from the heat and stir in the butter and let it stand for about 15 minutes.  Remove any scum from the marmalade before pouring into sterilised jars.

 Rachel

Annie's Country Quilt Store

(03) 3076 277