Ingredients
Method
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.
