- 300-500 g fruit of your choice such as pears, grapefruit, apple or quince
- 2 cups water
- 200 g sugar
- 3 T lemon juice
Quarter the fruit and place in a saucepan with the water, sugar and lemon juice. If you’re using grapefruit, peel and segment it over a bowl to catch the juice. Add both the fruit and the juice to the pan. If you like, you can use the peel, too. Remove the pith and slice the skin thinly.
Bring to a slow simmer and cook for 45 to 60 minutes, or until the fruit is soft. Allow to cool and store in sealed, sterilised jars.
Store in a cool, dark place.