grapefruit or lemons (not Meyer) or Bitter Oranges or Limes or kumquats (or a combination)
1. Prepare the fruit by slicing it finely. You can process in a food processor, but I prefer to slice.
2. Place in a non-metallic bowl and cover with 3 x the amount of water to fruit by weight. So if you use 1 kg of fruit you will use 3 litres (3kgs) of water. Cover with plastic wrap and leave overnight.
3. Next day tip into a preserving pan or other very large saucepan and bring to the boil. Boil it steadily but not furiously until the fruit has become transparent. Carefully measure the mixture and add 1 cup sugar for every cup of pulp.
4. Bring to a fast boil and boil until it gives a set. Pour into hot, dry sterilised jars and seal when cold.
A wonderful basic recipe for all types of Marmalade.