Cut the fruit in quarters and take out the pips. Tie the pips in a piece of muslin and suspend in a pan. Put small quantities of the fruit with some of the water into an electric blender and blend on high speed until chopped. Pour into the pan and continue the process until all the fruit has been chopped. Add any remaining water. Simmer for 1 hour. Take out the bag of pips and squeeze the juice into the pan. Stir in the sugar over low heat until it has dissolved. Boil hard to setting point. Cool for 5 minutes, stir well, pour into hot jars and cover. This is a very quick marmalade to make, saving considerably on both chopping and cooking time, and the marmalade has an excellent set and flavour.
© 1978 Mary Norwak estate. All rights reserved.