Minced Peel Marmalade

• 3 lb. seville oranges
• juice of 2 lemons
• 6 pints

Wash the fruit and cut in half. Squeeze juice and tie the pips in a muslin bag. Mince peel coarsely. Put minced peel, lemon juice, water and muslin bag into a preserving pan. Simmer the mixture gently for about 2 hours or until the peel is tender and the contents of the saucepan are reduced to about half. Remove the bag of pips, squeezing gently to remove as much pectin as possible. Stir in the