2 lb of Seville Oranges
juice of 1 lemon
I sliced the oranges thinly and removed all the pips. The sliced oranges were put in a very large pan with the water together with all the pips tied in a muslin cloth, and the lemon juice. The pan was then boiled quite rapidly for about 2 hours or until the liquid had reduced by half.
I added the sugar and stirred continually over a low heat until all the sugar had dissolved and then increased the heat and boiled again this time for about 10 mins. I used a jam thermometer and once the temperature reached 221 f. I took the pan off the heat and then tested for a set on a cold plate. Perfect!
I left the marmalade to cool for about 10 minutes before pouring into jars. I got 7 jars, and it met with hubbies approval !
There are only six in the picture as the other one was opened and is being used !