This is always popular, and makes a pleasing change from the more ordinary orange marmalade.

Required: Twelve lemons. Two Seville oranges. Allow to every pound of fruit three pints of water ; and One pound of loaf sugar to every pound of pulp.

Wash and wipe the oranges and lemons. Cut them in quarters, remove all the pips, putting them into a basin containing a pint of cold water.

Next slice the oranges and lemons thinly, weigh them and put them into a basin with water in the above proportion. Let them stand for three days, stirring them once or twice every day. Next put the fruit in a preserving-pan. with the water from the pips, and boil all for about three hours or until the fruit is tender. Now weigh the pulp, put it back in the pan, adding sugar in the given proportion. Let the sugar dissolve, then boil all for about three-quarters of an hour or until a little will jelly when it is allowed to become cold.

Pour it into clean, dry jars and cover when cold.

N.B. - If preferred, the oranges may be omitted, using two lemons instead, but they improve the colour of the marmalade.