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Pineapple and citrus fruit marmalade
- 2 medium grapefruit
- 2 medium limes
- 2 medium oranges
- 1 litre (4 cups) water
- 700g (about ¾ small) fresh pineapple, chopped
- 1.32kg (6 cups) sugar, approximately
- 2 tablespoons lime juice
Using a vegetable peeler, peel rind thinly from grapefruit, limes and oranges, cut rind into thin strips. Remove and discard pith from citrus fruit; reserve seeds, tie in muslin cloth. Chop flesh finely. Combine rind, muslin bag, flesh and water in bowl, cover, stand overnight.
Transfer mixture to large pan, add pineapple, simmer, covered, 30 minutes to 1 hour or until rind is soft. Discard muslin bag. Measure fruit mixture, allow 220g (1 cup) sugar to each cup of fruit mixture.
Return fruit mixture with sugar to pan, stir over heat, without boiling, until sugar is dissolved; add juice, boil, uncovered, without stirring, about 35 minutes or until marmalade jells when tested. Stand 10 minutes, pour marmalade into hot sterilised jars; seal while hot.
Makes about 1.25 litres (5 cups).
Recipe can be made 2 months ahead.
Storage: Cool dark place. Store in refrigerator after opening.
Freeze: Not suitable.
Microwave: Not suitable.