Seville Orange Marmalade

• 450 g (1 lb) Seville oranges
• 1 litre (2

Wash the oranges and put them in a saucepan with the water. Cover and simmer slowly for about 1½ hours, or until a blunt wooden skewer pierces the orange skin easily. Take the oranges out of the liquid, let them cool and then cut them up into small thick strips, keeping all the pulp and juice which oozes out of them. Extract the pips, put them in the liquid in the pan and boil steadily for 10 m