Instructions: Finely slice oranges and lemons. Remove seeds and 1/4 each citrus fruit slice. Tie pips in a muslin bag.

In a large saucepan, simmer citrus fruit, muslin bag and water. Add pineapple and syrup; simmer 45 minutes or until peel is soft.

Discard muslin bag. Add sugar and stir until sugar dissolves. Increase heat; boil rapidly 15-20 minutes or until marmalade reaches 105C.

Remove from heat and let stand 10 minutes.

Fill into hot jars and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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