Bitter Orange Marmalade

Put the oranges in a large pan with the water, bring to a boil and simmer for 2 hours.

Remove the fruit, keeping the water in the pan, and cut in half. Remove the pips from the fruit, set them aside and chop the fruit finely.

Put the pips in a small pan with enough water to cover them and boil for 5 minutes.

Return the chopped fruit to the pan of water, add the lemon juice and the water from the pip pan. Add the sugar and bring to a boil, stirring until the sugar is dissolved.

Boil rapidly for about 15 minutes or until setting point is reached. Drop a teaspoon of the mixture onto a chilled saucer, let cool and push it with your fingertip. If the skin wrinkles, the marmalade is done. 104C|220F on a sugar thermometer.

Remove any scum from the surface, stir well and let sit for 15 minutes. Stir and pour into sterilised jars and screw on the lids.