<p>1. Place the fruit in boiling water for 3 minutes (this will make it easier to peel).&nbsp; Remove from the water and peel using a sharp knife.&nbsp; Cut the peel into fine shreds and put into a large heavy-based pan.</p>
<p>2. Remove the pith from the fruit and chop the flesh roughly.&nbsp; Add the flesh to the pan together with any juice.&nbsp; Add the water to the pan.</p>
<p>3. Place the pich and pips into a muslin bag and add to the pan (it is the Pith and pips that contain most of the pectin that is necessary for the marmalade to set).</p>
<p>4. Place the pan on a low heat and bring slowly to the boil.&nbsp; Simmer for about 2 hours until the peel is tender.</p>
<p>5. Remove the pan from the heat.&nbsp; Remove the muslin bag and squeeze any juice from it.&nbsp; Add the juice to the pan and discard the pith.</p>
<p>6. Stir in the warmed sugar until completely dissolved and then bring to the boil.&nbsp; Boil rapidly for about 15 minutes, until setting point is reached.</p>
<p>7. Remove the pan from the heat and skim off any surface scum and obvious lumpy bits.&nbsp; Allow to cool for 10-20 minutes until a skin has started to form.</p>
<p>8. Stir once and then pour into warmed sterilised jars.&nbsp; Then cover the jars with waxed paper.</p>
<p>9. Once the marmalade has cooled, remove the waxed paper and seal with jar lid.</p>