1. Wash the fruit and cut it in half.
2. Squeeze out and strain the juice, keeping the pulp and pips.
3. Scrape all the white pith from the peel, and put pips, pulp, and pith into a basin with 2 litres of the water.
4. Shred the peel finely and put this into another basin with the remaining water and the juice.
5. Leave both to soak for 24 hours, if liked.
6. Strain the pips, etc through a muslin bag and tie loosely.
7. Put the bag and strained liquor, the peel, and juice into a preserving pan and bring to simmering point.
8. Simmer for 1 1/2 hours or until the peel is tender.
9. Remove from the heat and squeeze out the muslin bag gently.
10. For a very clear jelly, allow to drip only.
11. Add 800g sugar for each litre of juice and dissolve the sugar completely over low heat.
12. Bring to the boil and boil rapidly for 20-25 minutes or until setting point is reached.
13. Remove from the heat, skim, and cool until a skin forms on the surface.
14. Pot and cover immediately, then label.