Place in a ceramic bowl and cover with the water. Cover with cling wrap and allow to stand overnight on the bench.
In the morning, uncover and tip the mixture into a large saucepan and boil until tender. If you want to add herbs or spices, add them now.
Remove any whole herbs and spices if added. Add the sugar and boil quickly for 30 - 45 minutes or until it reaches the jam setting temperature or jellies when placed on a chilled saucer.
Cool slightly for about 10 minutes, then bottle and seal. This will help the fruit to settle and evenly distribute when poured into the jars. Without settling, the fruit will rise to the top of the marmalade.