1 lemon
1 orange
3 ruby grapefruits, peel and pith removed
1½ cups (375ml) boiling water
100g chopped glace ginger
500g Chelsea Jam Setting Sugar

1. Use a sharp knife and remove the peel from the lemon and orange. Cut away the pith and finely slice the rind. Ensure you retain all the juice. Discard grapefruit rind. Roughly chop the pulp of the grapefruit, lemon and orange and combine in large heatproof bowl. (Citrus fruit should weigh about 680g).

2. Pour boiling water over fruit. Allow to stand overnight.

3. Place a saucer in the freezer. Pour soaked fruit into a large saucepan. Bring to the boil, reduce to low heat and simmer about 30 minutes.

4. Add Chelsea Jam Setting Sugar and ginger, stirring over a medium heat for 1 minute or until sugar dissolves. Bring to the boil and boil for 3 – 4 minutes (removing any scum or foam with a metal tablespoon).

5. You can start testing at 3 minutes. Setting time will vary depending on saucepan size and heat of hot plate.

6. Test a small amount of marmalade on the cold saucer at 3 minutes (the surface should wrinkle when a spoon is pushed through it).

7. Ladle hot marmalade into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.

Makes 2 x 200ml jars.