Orange Marmalade

3 pounds of washed Seville Oranges

juice of 2 lemons

6 pints water

6 pounds sugar

Halve the oranges and squeeze out the juice and pips.

Tie the pips and any membrane in muslin.

Slice the orange peel and put in a preserving pan with the fruit juices, water and muslin bag. Simmer gently for about 2 hours, until peel is soft and liquid is reduced by half.

Remove the muslin bag, add the sugar and heat gently, stirring until the sugar is dissolved. Bring to the boil, then boil the mixture rapidly for 15 minutes.

Test for set and when setting point is reached, remove from heat and remove the scum. Leave to stand for 15 minutes and stir gently to distribute the peel.