Orange Shred Marmalade

• 2 lb Seville oranges
• Juice of two lemons
• 4½ pints

Peel enough thin rind from the oranges to weigh 4oz, and cut into thin strips. Cut up all the fruit and put into a pan with two-and-a-half pints water and the lemon juice. Cover and simmer for two hours. Simmer the peel in one pint water with a lid on until the shreds are soft. Strain the liquid into the fruit pulp. Strain the pulp through a jelly bag and leave to drip for fifteen minutes. Simm