Using Seville oranges will give you the flavour of the best marmalades!
½ lb Seville Oranges
2 ½ C White Sugar
2 ¼ C Water
Wash the oranges and lemon, cut in half and squeeze out the juice. Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth. Soak the bundle for 30 minutes in cold water.
Slice the peel finely. Put the peel, orange and lemon juice, bundle of seeds and the 2 ¼ C of Water in a non-Aluminum bowl or saucepan and leave overnight.
12 Hrs later: Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half.
Squeeze all the liquid from the cheesecloth bundle and discard it. Add the sugar and stir until dissolved.
Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes. (To test the jell point, a sugar thermometer should register 220 degrees F, or put a dab of mixture on a cold saucer and place in the freezer for a minute – it should feel set and wrinkle when you push it.)
Process/can as you prefer.