Ingredients
Method
1.Cut fruit in half, remove and discard seeds. Cut fruit into quarters, then cut quarters into thick slices. Combine fruit with the water in large bowl; cover, refrigerate overnight.
2.Transfer fruit mixture to large saucepan; bring to a boil. Reduce heat; simmer, covered, about 45 minutes or until fruit is soft.
3.Measure fruit mixture; allow 1 cup (220g) sugar to each cup of fruit mixture. Return fruit mixture with sugar and ginger to pan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 40 minutes or until marmalade jells when tested.
4.Pour hot marmalade into hot sterilised jars; seal while hot.
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