Wowbagger's Brother's Vintage Shropshire Marmalade
3lbs Seville Oranges
up to 4 pints water (no more!)
Wash the fruit and boil until tender in about half the water.
Cut in half and slice the peel, returning the fruit to the already boiled water.
Add the sugar, make up with the rest of the water and boil until setting point is reached (in my experience this is several hours). Skim out the pips, which will rise to the surface.
Wait at least 20 minutes before jarring into hot jars with good lids. You may wish to use greaseprood paper circles on the top of the marmalade.
Remember - Seville oranges are only available for a short time in January. they freeze well for user throughout the year.
I prefer to use the "Bonne Maman" type of jar as they are easier to fill, and empty. If you use the original lids and screw them on tight when the marmalade is still hot enough, they can vacuum-seal.
I usually make the jars hot by giving them a standard wash in the dishwasher.