1. Wash and dry the fruit, cut into quarters, then slice the fruit thinly, setting the pits aside.

2. Measure the fruit and juice and place in a large bowl, with three times the quantity of cold water.

3. Tie the pits in cloth, add to the fruit and water and leave to stand for 24 hours.

4. Bring contents of bowl to the boil and cook over low heat for about 2 hours.

5. Remove cloth bag with pits, measure fruit pulp and juice (about 6 pounds).

6. Return to pan with equal amount of sugar.

7. Stir until sugar dissolves then boil rapidly until setting point is reached, 220 degrees.

8. Leave to stand for about 30 minutes, stirring occasionally to distribute peel evenly.

9. Pour into warm, dry jars and cover with paper discs. Seal jar when cool with metal tops or with cellophane paper.

10. Store marmalade in cool, dry place.