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Set up the Kenwood Food Processor with the adjustable slicing disk set to 4.
Now prepare the fruits: Peel and remove the pith of the grapefruit, and chop the fruit into quarters; Chop the lemons into quarters; Peel and remove the pith from 2 of the oranges; quarter all 4 oranges; Quarter the lime.
Push the pieces of prepared fruit through the Kenwood food processor on speed 6.
In a heavy-based, large saucepan on a medium heat, add the chopped citrus fruits, pour in the 400 ml water, and bring to a boil.
Reduce the heat a little and cook on a gentle boil for 35 minutes, stirring frequently to ensure the fruit does not catch to the pan. (Cooking the fruits thoroughly before adding the sugar ensures the pith and zests are translucent and soft.)
Meanwhile, in a small bowl, mix the pectin with just a tablespoon of the sugar and leave for 5 minutes. (This will prevent the pectin from forming lumps by evenly dispersing and sticking to the sugar granules.)
Gradually whisk in the 100 ml water, the pectin and the remaining sugar. Once the fruits have been cooking for 35 minutes, stir in this pectin-sugar-water mixture.
Continue to cook for a further 30 minutes, stirring every couple of minutes. The marmalade is ready when it reaches 102ºC, at which point remove the pan from the heat.
Transfer the marmalade to 4 small jam jars and leave it to cool overnight.
Store in the fridge with tight-fitting lids.
Set up the Kenwood Food Processor with the adjustable slicing disk set to 4.
Now prepare the fruits: Peel and remove the pith of the grapefruit, and chop the fruit into quarters; Chop the lemons into quarters; Peel and remove the pith from 2 of the oranges; quarter all 4 oranges; Quarter the lime.
Push the pieces of prepared fruit through the Kenwood food processor on speed 6.
In a heavy-based, large saucepan on a medium heat, add the chopped citrus fruits, pour in the 400 ml water, and bring to a boil.
Reduce the heat a little and cook on a gentle boil for 35 minutes, stirring frequently to ensure the fruit does not catch to the pan. (Cooking the fruits thoroughly before adding the sugar ensures the pith and zests are translucent and soft.)
Meanwhile, in a small bowl, mix the pectin with just a tablespoon of the sugar and leave for 5 minutes. (This will prevent the pectin from forming lumps by evenly dispersing and sticking to the sugar granules.)
Gradually whisk in the 100 ml water, the pectin and the remaining sugar. Once the fruits have been cooking for 35 minutes, stir in this pectin-sugar-water mixture.
Continue to cook for a further 30 minutes, stirring every couple of minutes. The marmalade is ready when it reaches 102ºC, at which point remove the pan from the heat.
Transfer the marmalade to 4 small jam jars and leave it to cool overnight.
Store in the fridge with tight-fitting lids.