1 grapefruit
2-3 oranges
1 lemon
(total weight of fruit approx. 1.2 kg)
2.2 litres water
1.5 kg white sugar

Quarter the fruits and boil for about 1 hour until the peel is soft. Remove the fruit and allow to cool so that the flesh can be scrapped off. Shred the peel and return to the water in the pan. Run the flesh from the fruits through the finest plate in a Mouli Legume and add the resulting puree to the pan. Add the sugar and gently bring the pan to the boil making sure that all the sugar dissolves. Boil until setting point reached at 104C, allow to cool for 10 minutes then bottle into hot sterilised jam jars.