|Water||2 Cup (32 tbs)|
|Sugar||3 Cup (48 tbs)|
Wash and peel fruit.
Remove pith from fruit and rind.
Cut rind into thin strips.
Place pith, cores and pips in a muslin bag.
Soak pulp, rind and muslin bag in water overnight in a 3-4-litre casserole dish.
Squeeze muslin bag into fruit, extracting as much natural pectin as possible.
Cook, covered, for 15 minutes on HIGH, or until peel is tender.
Stir halfway through cooking.
Stir in sugar.
Cook, uncovered, for 25-30 minutes on HIGH, or until marmalade jells when tested.
Stir mixture occasionally during cooking.
Pour into hot sterilised jars.
Seal and label.