Ingredients

1kg Sevilles

Juice of two lemons 

2.5 litres water

1.4kg granulated, cane sugar 

1. Quarter and peel the Seville Oranges .Remove the pith from the peel. Finely shred the peel. Juice the lemons, chop up the oranges, the pith and the remains of the lemons. Add the chopped ingredients and the lemon juice to a pan with 1.4 litres of water. 
2. Bring the pan to the boil with the lid on, turn down the heat to the lowest setting and simmer for 2 hours. Meanwhile, simmer the shredded peel in another covered pan with 600ml of water for one hour and thirty minutes. Top up with water if the volume in the pan does not just cover the peel.
3. Drain the shreds, adding the liquid to the pan with the cooked pulp. Strain this mixture through a jelly bag, letting it drip for 60 minutes.
4. Remove the pulp from the bag, put it into water a clean pan and add the remaining half litre of water. Simmer for twenty minutes ( uncovered) then strain the mixture through a jelly bag, letting it drip until all the juice has been extracted.
5. Combine both batches of juice and do a pectin test. check the volume of juice . You should have around 1.6 litres. Reduce the volume if necessary, by simmering it in a clean unlidded preserving pan. Check the volume every 5 minutes.
6. Warm the sugar in an oven 120C for twenty minutes.
7. Add the sugar to the pan of juice, dissolve the sugar, add the shredded peel and boil to a set, using the flake test, around 8-10 minutes. Once setting point is reached, remove the pan from the heat and leave it to stand for 10 minutes. Gently stir the marmalade and pour into clean warm jars, up to the brim. Leave the jars upright and undisturbed until cold.