You will need 6 x 450g jars, wax circles and either lids or jam

covers, labels, squares of muslin, string. Large preserving pan.

Because this is a chunky marmalade the fruit skins can be put

through a mincer or chopped very small.

As the seville orange window is quite short (January and early

Feb only)  I always make a double batch.

1 med sweet orange and enough seville oranges to make up to 900g.

(can be a little over)

1 Lemon - use all of the lemon

1.8 kg Granulated Sugar

2.25 lts Water

Pop 2 or 3 saucers into the freezer ready to test for 'setting'.

If you use a jam thermometer the temp should be 150°C