• 2 lb. Seville oranges
• 1 lemon
• 7 pt. water

Wash the fruit, cut in half and squeeze the juice. Tie the pips loosely in a muslin bag. Slice the skins into medium-thick shreds. Put the juice, muslin bag, sliced peel and water into a preserving-pan and simmer until the peel is tender and the liquid reduced by at least ⅓ (approx. 1½–2 hr.). Remove the bag of pips, after squeezing the juice out gently. Remove from the heat, then add th