Three Fruit Marmalade
|Water||3 1⁄4 Pint|
Wash fruit, slice orange and grapefruit finely; using skin, pith and flesh; discard seeds.
Roll lemon well with the palm of the hand until skin is soft, halve lemon and extract juice, discard seeds.
Place fruit (including the lemon halves) into large saucepan with the water, cover, bring to boil, add lemon juice, simmer 30 minutes, cool.
Pour mixture into large crockery basin, cover, stand 36 hours.
Remove lemon skins, measure fruit mixture, allow 1/2 lb. (1 cup) sugar to each 1/2 pint (1 cup) of fruit, add 1 extra 1/2 lb. (1 cup) of sugar.
Heat fruit mixture, add warmed sugar, stir over low heat until sugar dissolves.
Increase heat, boil rapidly until marmalade jells when tested on a cold saucer, approximately 30 minutes.
Allow to stand 5 minutes before pouring into hot sterilised jars; seal.