Makes about 2 ½ kg/ 5lb.
750g/ 1 ½ lbs Seville oranges
1 ½ kg/ 3lbs. sugar
15g/ ½oz. butter
1 ¾ litres/ 3pts water
1 Scrub the oranges. Cut them in half and squeeze out the juice. Squeeze the juice from the lemon.
2 Tie all the pips in muslin.
3 Slice the orange peel very finely (or mince it).
4 Put the orange juice and peel, the pips, and the lemon juice into a large pan (a pressure cooker is very time-saving), and add the water.
5 Bring to the boil, cover and simmer gently for 1½ --2 hours until the peel is soft (or pressure cook for 20 minutes at H/15lbs.pressure, then reduce pressure at room temperature).
6 Remove the bag of pips and throw it away.
7 Add the sugar and stir over a low heat until all the sugar is dissolved.
8 Bring to the boil, boil until setting point is reached.
9 Stir in the butter, to get rid of any scum. Leave in the pan until a skin forms on the surface. Stir gently, then pot and cover.