Peel rind
thinly from grapefruit, limes and oranges, avoiding white pith. Cut rind
into strips. Remove and discard pith from citrus fruit; reserve seeds,
tie in piece of muslin. Chop citrus flesh finely. Combine rind, muslin
bag, citrus flesh and the water in large bowl; cover, stand overnight.
Transfer
fruit mixture to large saucepan, add pineapple, bring to a boil. Reduce
heat; simmer, covered about 45 minutes or until rind is very tender.
Discard muslin bag. Measure fruit mixture, allow 220g sugar to each cup
of fruit mixture. Return fruit mixture with sugar to pan; stir over
heat, without boiling, until sugar dissolves. Add juice; boil,
uncovered, stirring occasionally, about 35 minutes or until marmalade
jells when tested.
Stand 5
minutes. Pour hot marmalade into hot sterilized jars; seal while hot.
