Seville Orange Marmalade – An Alternative Method

• 1 kg (2 lb 4 oz) Seville oranges
• 1

Wash the oranges and lemon, cut them in half, squeeze the juice from each and put it in the marmalade pan together with the water. Keep all the pips and any pith which accumulate in the squeezer. Place these in a square of muslin, laid over a saucer. Cut the orange peel into quarters and slice according to the size you prefer in your marmalade. Add the chopped peel to the water in the pan. Add