Three-fruit Marmalade

Tasty rinds on toast good way to start day

METHOD:

Peel the fruit with a vegetable peeler, taking care to peel it thinly, and then cut the peel into julienne. Blanch the strips three times, starting with fresh boiling water every time.

Squeeze the juice from the fruit and pour it into a heavy-based aluminium casserole dish with two-litre capacity. Add to it the additional orange juice, sugar, peel julienne and crème of tartar and stir over low heat until all the sugar has dissolved.

Brush the sides of the casserole dish with a wet pastry brush to prevent crystallisation. Increase the heat and simmer until the mixture reaches 105C. Bottle in sterilised bottles.

MAKES: Four bottles of 350ml each

TIME: 40 minutes