Ginger Marmalade

• 5 Seville oranges
• 5 pints water
• 3 lb. cooking apples<

Cut the oranges in half and squeeze out the juice. Shred the peel finely and cut up the flesh. Put the pips and trimmings into a muslin bag in the pan with orange peel and flesh, juice and water. Simmer for one and a half hours, and remove the bag of pips, squeezing all the liquid out. Peel and core the apples and cut them into slices. Simmer in four tablespoons water until pulped. Add the appl