1 litre of water
1Kg jam-setting sugar
(Note: you can use normal sugar, but you then need to cook the marmalade for longer)
Wash the fruit and cut very finely, removing the seeds. Place the fruit into a bowl and cover with water then leave overnight.
Add the fruit and water to a heavy based saucepan, bring to boil then simmer for about 1 hour.
Add the sugar and stir until dissolved. Bring to boil for about 10-15 minutes then test the consistency on a cold plate or surface.
Seal in sterilised jars.