The marmalade I make is the predecessor of the Keiller invention of the nineteenth century. He worked out you could make it thin enough to spread whereas before it was cooked for longer to make sweets you could pick up with your fingers and eat. We use this sweetmeat marmalade as part of our re-enacting display. So, seeing the Seville oranges are about, MrsC buys 2kg before we check on stocks. Last year's marmalade is pretty well untouched, so we don't need any more of that.
However, we also make 'suckets' (a generic seventeenth century term for sweetmeats) and one recipe is for a wet-sucket of orange pills (C16 spelling is wonderful). These are pieces of orange or lemon peel cooked in syrup, much like stem ginger. So I will be doing some of those later. At the moment I'm in the process of making some candied peel, also with the Sevilles. This is a first time, so I've no idea how it will turn out.
It's all oranges and sugar though.