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Marmalade

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Wash and dry the fruit, then cut it into quarters. Squeeze out the juice, then set aside. Use a spoon to scrape the pulp, seeds and pith from the skins, then tie them up in a muslin bag and place it in a deep stainless-steel saucepan.
Thinly slice the skins, then add them to the saucepan and sprinkle with the salt. Make the juice up to 4 litres with water, then pour over the prepared fruit. Bring to a simmer, then cook for 1 hour or until the skin is soft and tender. Remove from the heat. Pour into a bowl and leave for 24 hours.
The next day, return the mixture to the saucepan. Squeeze in the liquid from the muslin bag, then discard the bag. Add the sugar to the saucepan, then bring to a rolling boil for 25 minutes, skimming off any surface froth, until the marmalade reaches setting point. Pour into sterilised jars, then seal immediately.