Tropical Fruit Salad Marmalade

Using jam sugar (which has added pectin) helps get the right set without overcooking the fruit.

Preparation time :	3 hours, plus 24 hours marinating and maceration
Cooking time :	1 hour to 1 hour 30 minutes
Total time :	4 hours to 4 ½ hours, plus 24 hours marinating and maceration

Makes: 4 x 454g (1lb) jars

Ingredients

1 pineapple, peeled and cut into 1cm cubes
4 pink grapefruits, halved
4 thin-skinned oranges, halved
8 clementines, halved
3 kiwi fruit, peeled and sliced
1 ripe mango, peeled, stoned and cubed
1 banana, slightly unripe, peeled and sliced
1.8kg jam sugar
80g large sultanas
1 tsp finely chopped fresh root ginger
80ml dark rum

Method

1. Simmer the pineapple in a pan of cold water on a very low heat for 2 hours, until the flesh has softened, then drain. Squeeze the citrus fruit and add the juice to the drained pineapple in a bowl. Scoop out the pips and pulp and place in a nouet (a small muslin bag or clean stocking). Tie with string and suspend in the fruit mixture.
2. Discard the skins, reserving 4 clementine, 1 grapefruit and 2 orange rinds. Scrape the pith off and chop the peel into 2mm pieces. Add to the mixture with the rest of the fruit. Weigh; add 600g sugar for each kilo. Cover; leave in a cool place for 24 hours, stirring halfway through.
3. Marinate the sultanas with the ginger, rum and 50g jam sugar in a covered bowl overnight.
4. Sterilise and warm 4 jars in an oven preheated to 140°C/gas 1. Bring the fruit to the boil and cook for 1–11/2 hours on a medium heat, stirring until set – to check, place a drop on a chilled saucer; it should form a skin that’s visible when gently pushed. Remove from the heat; discard the nouet; stir in the sultanas. Pot immediately, tighten the lids and upturn each jar until cool.