Ingredients:
2 lemons
2 limes
3 oranges (Seville are best)
2 grapefruit
100ml orange juice
2.3l water
2.4kg sugar (pre-heated in the oven)
25g butter
Method:
First halve the citrus fruit then cut the halves into three pieces. With a sharp knife remove the pith and flesh from the rinds and set the rinds aside. Place the flesh of the fruit in a large pan along with the water. Bring this mixture to the boil and reduce the heat to a low setting, allowing the mixture to simmer for three hours. Meanwhile cut the peel into thin strips with a sharp knife. Add these to a bowl and pour the orange juice over them.
When the fruit has cooked pass them through a sieve to collect he liquid (use the back of a wooden spoon to squeeze the last of the juice through the sieve then discard the pulp). Transfer this liquid back to the original saucepan. Meanwhile place the shredded peel along with the orange juice and a little water in a small saucepan. Bring to the boil and continue boiling for twenty minutes to tenderize the peel. Add this mixture along with the warmed sugar to the original saucepan. Bring the entire mix to a boil and continue boiling for ten minutes. After this time place a spoonful of the marmalade on a chilled saucer. If the marmalade forms a skin as it cools and piles up into ridges when you push it with your finger then it's ready to be put into jars (if not continue boiling for a further ten minutes and test again).
When the marmalade is ready add the butter (this removes and 'scum' from the marmalade's surface) spoon into jars pre-warmed in the oven, firmly affix the lids and store until needed.
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