Orange Shred Marmalade

• 2lb/1 kg Seville oranges
• 4½ pints/2.5

Peel enough thin rind from the oranges to weigh 4oz/125g, and cut into thin strips. Cut up the fruit and remaining peel and put into a pan with half the water and the lemon juice. Cover and simmer for 2 hours. Simmer the thin peel in 1 pint/500ml water until soft. Strain the liquid into the fruit pulp. Strain the pulp through a jelly bag and leave to drip for 15 minutes. Add the remaining water