Cut and deseeded Nisperos – 2 cups
Sugar – 1 ½ cup
Mild chilli powder – ¼ tsp
Put all the ingredients in a pan and mix well. Bring to a boil and simmer for 30 minutes on slow flame until the mixture is pale yellow and thick. Switch off the flame and store the marmalade in a sterilized jar. It will keep for 3 months in the refrigerator.