Pineapple and citrus fruit marmalade

The great thing about this pineapple and citrus fruit marmalade is the celebration of so many delicious fruits in the one jar. The balance of different flavours is just perfect. Spread liberally on hot buttered toast.
pineapple and        citrus fruit marmalade
1.25 Litre
1H 20M



1.Peel rind thinly from grapefruit, limes and oranges, avoiding white pith. Cut rind into thin strips. Remove and discard pith from citrus fruit; reserve seeds, tie in piece of muslin. Chop citrus flesh finely. Combine rind, muslin bag, citrus flesh and the water in large bowl; cover, stand overnight.
2.Transfer fruit mixture to large saucepan, add pineapple; bring to a boil. Reduce heat; simmer, covered, about 45 minutes or until rind is very tender. Discard muslin bag.
3.Measure fruit mixture, allow 1 cup (220g) sugar to each cup of fruit mixture. Return fruit mixture with sugar to pan; stir over heat, without boiling, until sugar dissolves.
4.Add juice; boil, uncovered, stirring occasionally, about 35 minutes or until marmalade jells when tested. Stand 5 minutes. Pour hot marmalade into hot sterilised jars; seal while hot.