1 medium grapefruit 1
2 lemons 2
1 sweet orange 1
8 cups water 2 L
3 lb granulated sugar 1.5 kg

Scrub all the fruit well and cut in half. Squeeze each piece and save the juice.

Remove the pith from the orange and lemon skins. Remove pith from the grapefruit only if it is thick. Place the pith and pips into a muslin cloth. Tie up the muslin cloth, securing it with a long piece of string.

Chop the peel into small strips and put into a preserving pan, together with the muslin bag. Pour in the water and fruit juice.

Simmer the contents of the pan with a lid until the peel is tender and the liquid reduced (approximately 2 hours). Remove the bag, squeezing it well into the pan. Then discard the bag and contents.

Pour the granulated sugar into the pan and stir well, using a wooden spoon. Continue stirring over low heat until the sugar is dissolved. Brush down the sides of the pan. Rapidly boil the contents of the pan until setting point is reached (225F/105C).

Skim the top and pour hot marmalade into hot sterilized jars.
Chef's Note

Bitter marmalade that can be made at any time of the year.