2 lb. Seville oranges
2 lemons
6 lb. lump or preserving sugar
4 pints cold water
Wash fruit well and cut in halves. Squeeze out juice and keep. Cut in quarters and remove pips and loose pith. Slice the skins finely and place in a large bowl. Put pips and loose pith in a separate basin. Pour 3½ pints of cold water over the cut-up oranges and lemons; pour the remaining ½ pint over the pips etc. Leave for 24 hours. Put the fruit and water in the preserving pan. Add the water from the pips and the fruit juice. Tie pips and loose pith in a piece of muslin and suspend this in the fruit and water in the pan, tying it to the handle. Bring to boil, stirring often. Simmer gently for about 1½ hours, until peel is tender and water has reduced to about half (I measure the height of the water and fruit in the pan with a rule before I start the boiling process and then check with the rule again at the end to make sure it has reduced the right amount.) Remove bag of pips, pressing it against side of pan to remove all liquid. Add heated sugar (heat in oven) stirring well, with pan over low heat, until all has dissolved. Then bring to the boil and boil steadily for about 15-20 minutes, stirring often. Test for setting after 15 minutes. Allow to stand for a few minutes, stirring from time to time, then pot it up into jars. Cover with waxed tissues when cold, then with airtight lids