- Remove any stalk ends from the oranges, give them a good scrub and dry thoroughly.
- Using a potato peeler or a sharp knife peel the rind from the oranges in thin downward strips. You just want to take the coloured rind and leave the white pith on the orange.
- Cut the rind into thin strips using scissors. I prefer thin strips but you can leave them chunkier if you prefer. Set this peel aside.
- Cut the oranges in half and and squeeze all the juice. Be sure to save the pips as these will be used later.
- Once you have extracted all the juice and the pulp from the oranges you can slice the white pith from the inside of the orange skins. The pith is the white material that you normally spend ages fastidiously picking off segments when you eat them. I found that the easiest way of doing this is to turn the empty skins inside out and use scissors to cut it out.
- Chop the pith roughly and gather it together with the pips. Place together in a square of muslin and tie tightly. Unfortunately I didn't have any muslin so I did some Blue Peter style improvisation and used the toe of some clean tights!
- In a large pan put the orange juice, pulp, shredded peel and your little bag of pith. Add the lemon juice and the water.
- Bring the fruit mixture to the boil over a low heat and simmer, uncovered, for about 2 hours or until the peel is soft and the mixture has reduced by about half. Please note that this will take less time if you have reduced the recipe.
- Remove the bag of pith and add your sugar. Stir constantly until the sugar has dissolved. Turn up the heat and boil the mixture rapidly until setting point has been reached. Setting point is 220 degrees Fahrenheit using a sugar thermometer. Note to self: remember this.**
- Leave the marmalade to cool for about 10 minutes and then remove any scum from the surface.
- Pour your delicious citrus mixture into your sterilised jars and enjoy. Cheap white bread is optional.
* If, however, you want to buy Seville oranges now but don't have time to make marmalade you can freeze them whole.
** If you don't have a thermometer you can also check whether setting point has been reached by chilling a saucer in the fridge and then pour a little marmalade on to it. If a wrinkled skin forms within a few minutes then it is good to go.