Passionfruit Marmalade

Instructions

1. Slice grapefruit, oranges and mandarins very thinly.
2. Place in a large bowl and cover with 6 pints (or about 2. 8 litres) of water and stand overnight.
3. Next morning put them into a large pot and boil slowly till skins are tenders (about 2 hours).
4. Meanwhile, scrape the pulp from the passionfruit.
5. Reserve.
6. Place the skins from the passionfruit in a separate pot, cover with water and cook until skins are tender.
7. Scrape out pulpy inner flesh and discard outer skin.
8. Chop the flesh and add to the pot of tenderised citrus skins.
9. Add the juice of 2 lemons and 6 lb (or about 2. 8kg) of sugar.
10. Stir until sugar is dissolved then boil until setting point is reached.
11. Add the passionfruit pulp and return to boil for 2 minutes.
12. Allow to stand for 10 minutes.
13. Boil and seal.
14. Don't open for 6 weeks!