Another Version of Seville Orange Marmalade

• 12 fresh Seville oranges
• 1.2 litres (2 pints) water
• about

Scrub the oranges well, rinse, and put in a lidded saucepan with the water. Cook covered, gently, for 2 to 3 hours until soft. Remove from the heat and allow to cool, overnight if this is convenient. Halve the oranges, scoop out the pulp and seeds into a sieve set over a wide pan. Rub through, and add the cooking liquid and the sugar. Heat gently, and when the sugar has dissolved, boil for a fe