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Lightly wash all the ingredients and remove any lengths of stem still attached to the flowers.
Chop and weigh the fruits and flowers and mix with 3.5kg of sugar.
Add the mixture to a jar and top with the remaining 500g of sugar.
Secure the lid with an airlock if desired and leave it in a cool spot for 6 months.
During the 6 months, the mixture will slowly produce a syrup and begin to ferment, producing a small amount of acids and alcohol.
After 6 months to 1 year, filter out the solids.
Cook the solids into a marmalade and bottle the resulting cheong syrup.
Store at room temperature somewhere cool (below 15°C) for 6 months to 3 years.