Homemade Seville Orange Marmalade

• 2 pounds Seville Oranges
• 5 tablespoons, 3-1/2 pinches Lemon Juice
• 4 pounds Granulated Sugar (big Granules For Jam Making)

1. Scrub the oranges and cut in half. Squeeze the juice out and set aside. Slice the peel into thin slices and put in a bowl. Cover with 2-1/2 liters water and orange juice squeezed earlier. Leave to soak overnight or up to 24 hours.
2. Transfer the whole mixture into a large pot, or preserving pan if you have one. Bring to the boil and then simmer slowly until the peels are tender, about 2 hours. By this time the contents of the mixture should have reduced by 1/3.
3. Stir in the lemon juice and sugar and stir until the sugar has dissolved. Boil on a high heat for 35 minutes, until the temperature reaches 220F (using a candy thermometer). Remove from heat and allow to cool for 10 minutes. Pour into sterilised jars and seal. Will keep for up to 2 years.
4. To sterilise the jam jars, just run it through a dishwasher and allow to dry in a warm oven.

oranges, lemon juice, sugar

Taken from tastykitchen.com/recipes/canning/homemade-seville-orange-marmalade/ (may not work)