If you prefer a bit of variety at breakfast then combining citrus fruit to make a three or four fruit marmalade is as easy as making a traditional recipe.

I'm a convert to the whole fruit method of making marmalade, and this recipe is based on that.

When making marmalade last week I froze some unused lemon peel with the thought of using it for something constructive. After some thought, and research, I decided to have a go at candied peel, not something I'd usually even use.

Hopefully having some in the house will be useful when it comes to baking, and for mincemeat at Christmas if it lasts that long. I wanted to have a wider range of peel than just two lemons, so the bag in the freezer grew to contain the following: