Three Fruit Marmalade

What more needs to be said? Hot, fresh toast with plenty of butter and a spoonful of chunky marmalade.... bloody marvellous. Nothing like it to start the morning... especially with a cup of English Breakfast and the morning paper.




1 x Medium Grapefruit
2 x Lemons
1 x Sweet Orange
8 cups of water
3 lb of granulated sugar

Cut allthe fruit in half and squeeze... make sure to save the juice and the peel.
Remove any pith from the skin of the fruit, place this and the pips in a muslin cloth and tie with a long piece of string.
Chop the peel into strips (I like mine large) and put into the pan. Add the fruit juice, the muslin parcel and the water.
Simmer until the peel is tender and the liquid has reduced (approx 2 hours). Remove the parcel, squeeze well to get as much flavour as possible. Discard the bag and contents.
Pour the granulated sugar into the pan and stir well using a wooden spoon. Continue to stir over a low heat until the sugar is dissolved. Boil the pan rapidly until the setting point is reached (225F/105C).
Skim the top and pour the marmalade into sterilised jars.