1kg Seville oranges.
Wash and scrub oranges, then cut into quarters, removing any pips. Same with the lemon. Put in a large metal pan to simmer away for two hours. After this time, take the rinds out, and slice into thin strips. Remove any pips that you see at this time. don’t worry if you miss a couple as they float to the top later. When all the skins are shredded, add the sugar and stir constantly for 20 mins – half an hour.
The marmalade goes sticky when you place a teaspoonful on a plate at the stage when it’s ready. Remove any pips that may be floating on top, and pour with a ladle into a warm, sterelised jug. Pour into clean and sterelised jars, enjoy.