1 orange
1 lemon
2 ruby grapefruit, peel and pith removed
1½ cups boiling water
500g Chelsea Jam Setting Sugar

1. Use a sharp knife to remove ends from the orange and lemon, then cut in half lengthways. Cut very thin slices crossways, discarding seeds. Ensure you retain all the juice. Roughly chop grapefruits. Combine grapefruit, orange, lemon and juices in large heatproof bowl (citrus fruit should weigh about 625g).

2. Pour boiling water over fruit. Allow to stand for 20 mins.

3. Pour soaked fruit into a large wide based saucepan. Bring to the boil, reduce to medium heat and simmer about 10 mins, or until the rind is softened but still slightly crunchy.

4. Add sugar stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil for 4 mins (removing any foam with a tablespoon).

5. Test a small amount of marmalade on a cold plate, (the surface should wrinkle when a spoon is pushed through it).

6. Ladle hot marmalade into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.

Makes approx 2½ cups.