Orange Marmalade

• 450 g (1 lb) Seville or bitter oranges
• 1.5 litres (

Cut or mince the oranges finely, removing the pips. Tie the pips in a small piece of muslin. Soak the peel and pulp overnight in the water, together with the pips.

The next day, put the fruit, water and pips in a saucepan, cover and simmer slowly for about 1½ hours or until the peel is quite soft. Remove the bag of pips and stir in the sugar and lemon juice. Bring to the boil and boil r