Seville orange marmalade

• 1 1/2 kg seville oranges
• 2 lemons
• 2 3/4 kg granulated sugar
• 2 3/4 liter water

1. Wash and dry the fruit.
2. Juice the fruits and remove pips pith and flesh from inside and wrap it in muslin cloth.
3. Shred the left over peels in food processor to the size preferred..
4. Put juice, water, muslin cloth full of pips and shredded peel in big pan.
5. Bring to the boil and simmer for 1 1/2 to 2 hours.
6. Until peel is really soft.
7. You can warm sugar beforehand in the oven.
8. Remove pan from heat and add sugar.
9. Stir until dissolved.
10. Return to the hob, bring to the boil and boil rapidly for 15 - 35 minutes until sets when tested.
11. Or using sugar thermometer at 105 C or 220F
12. Pot and seal while hot.
13. To my last pint to pot I added a tablespoon of brandy and used my smaller pots for presents.

oranges, lemons, sugar, water

Taken from cookpad.com/us/recipes/354087-seville-orange-marmalade (may not work)