|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.
Serving size: Complete recipe
Calories 2498 Calories from Fat 8
% Daily Value*
Total Fat 0.95 g1.5%
Saturated Fat 0.12 g0.61%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3.5 mg0.1%
Total Carbohydrates 651 g216.9%
Dietary Fiber 12.2 g48.8%
Sugars 614 g
Protein 4 g7.9%
Vitamin A 21.6% Vitamin C 432.2%
Calcium 18.5% Iron 7.4%
*Based on a 2000 Calorie diet