Citrus marmalade

Peel grapefruits, limes and oranges. Remove the white parts from the peels and cut the peels in very smal strips. Juice the fruit.

Put sheets, pits and pulp on a clean towel and close.

Bring the strips peel, citrus juice, water and the closed towel in a thick-bottomed pan to a boil. Lower the heat and simmer, without cover, for 45-50 minutes till the contents in the pan is reduced to half. Remove the towel and squeeze carefully (hot !).

Add the sugar and dissolve while stirring. Bring the mixture to a boil and simmer without cover about 15-20 minutes or till the mixture has the correct thickness.

Let the marmalade rest for 20 minutes, skim optional.

Pour the marmalade in hot, sterilised jars and close.