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