Ginger Marmalade

• 5 Seville oranges
• 5 pints/2.5 litres water
• 3

Cut the oranges in half and squeeze out the juice. Cut up the flesh and shred the peel finely. Put the orange peel and flesh, juice and water into a pan. Tie the pips into a piece of muslin and suspend in the pan. Simmer for 1½ hours. Remove the bag of pips and squeeze the juice into the pan. Peel and core the apples and cut them into slices. Simmer the apples in 4 tablespoons water until soft