Place all the fruits, and rind in a large pan. Bring to the boil and simmer for 15 minutes until softened.

Add the sugar put over a low heat until it has completely dissolved, stirring all the time. Bring the pan to the boil, turn down the heat slightly and stirring occasionally to prevent burning on the bottom of the pan, keep on a full simmer for about 12 minutes, until it starts to thicken.

Test for a set, using a chilled saucer to check a sample teaspoonful. If it sets after a couple of minutes, then remove from the heat.The jam should reach a setting point of 106℃.

Stir well and put into clean, warm sterilised jars and cover with waxed discs then lid tightly. Leave the jars upright to set, and store in a cool place.