Four Fruit Marmalade

Scrub the fruit and cut into quarters (use any citrus fruit, just keep the quantity about the same)

Remove pips and put these in a small bowl and cover with water. Leave overnight to soak.

Place all the quartered fruit in a saucepan, cover with water and bring to the boil. Simmer until tender. Now leave the fruit to cool in the liquid (overnight perhaps).

Next day chop the fruit into chunks, shreds, whatever style you fancy and return to the liquid.

Add the strained liquid from the pips. (This has the pectin required for setting)

Now, for every pint (600ml) of fruit and liquid add 1lb sugar (500g).

Bring to the boil, stirring until the sugar dissolves.

Boil hard until setting point is reached.

To test the set, keep a plate in the freezer and drop a little marmalade onto the cold plate to see if it will form a light skin and set.

Pot into warm jars.