Wash and dry the fruits, cut into quarters and take out the pips. Set these aside. To save time, thinly slice the fruit in a food processor.
Measure the fruit and any juice in a measuring jug, then put it into a preserving pan. There should be about 2 ltrs (3andfrac12; pnts) fruit. Add 1.25 ltrs (2 pints) water to every 600ml (1 pnt) fruit to the pan. So, for 2 ltrs (3andfrac12; pnts) fruit, add 4 ltrs (7 pnts) water. Tie the pips in a piece of muslin and add to pan. Check the volume of fruit and water on the measure on the side of the preserving pan.
Simmer for 2-3 hours, or until the mixture is reduced by half. Remove the muslin bag, squeezing it well into the fruit. Add the sugar and heat gently until dissolved.
Boil rapidly without stirring until setting point is reached, about 30 minutes. If you have a sugar thermometer, it should reach 105ºC/220ºF. Turn the pan off while testing for setting. Spoon a little marmalade on to a cold saucer to cool quickly. If it wrinkles when you run your finger through it, the marmalade is ready.
Skim off scum. Leave for 30 minutes to an hour to cool, then stir to distribute the fruit. Ladle into clean, dry, sterilised jars. Wipe jars, cover with waxed discs, then the Cellophane circles, seal, label and store in a cool, dry place.
By Recipes and food stylist: Sue McMahon. Photos: Simon Pask.