2lb(900grams)seville oranges – in shops Jan. – February each year

4 pints water (2.25 ltrs)

1 lemon

4lbs granulated sugar(1.8kg) slightly warmed

1/2 teaspoon butter

6 jam jars,9 inch square muslin

Begin by cutting oranges and lemon in half and squeezing out juice. Add the juice and the water pot. All the pips  and any pith still clinging to the squeezer are put in the muslin square and tied with a piece of string to make a bit of a bag. Tie this to the handle of the pan so that it is suspended in the water.

Cut the peel with a sharp knife into thin shred and add to the pan. Simmer for 2hrs until  soft. Remove bag of pips and cool on a plate. Pour on the measured sugar, keeping a low heat, stir until all sugar is dissolved.

Check this carefully. When you are sure the sugar has melted squeeze the bag of pips over the pan so that all the sticky substance goes into the jam. You can squeeze the bag between 2 saucers. It is a bit messy!!! Stir the pot and turn up heat to  a fast boil.

After 15 minutes take a small spoon of the marmalade an put it on a cold plate to cool.  If it wrinkles when you push your finger against it it is ready. if not, return to boil for another 5 minutes and test again. When you are happy that it is set, turn off heat and leave in pot for 20 mins. Ladle into warm jars and seal tops with waxed discs.