I doubled this thats why I’ve got too much!!

Jam kettle or large heavy bottomed pan

Large muslin square (£2 at Wilko)

Sterilised jars

Wax discs labels etc £4 pack in Wilko

1kg Seville oranges

2kg preserving sugar

2 litres cold water

1 lemon

Juice the oranges and lemon using old fashioned hand squeezed method. Put juice in pan with water. I use a jam kettle. Discard (put in compost) lemon. Scrape flesh pips etc from oranges. Set peel aside.  Place flesh pips and all in middle of large muslin square and tie up tightly with string to make a bag. Add to pan.  Chop peel finely or chunky as you wish.add to pan. Simmer for 1 1/2 to 2 hours. Take bag out.  Compost the fruit mess. I couldn’t save the muslin it disintegrated. Add the sugar and stir over heat until dissolved. Then boil! I stir occasionally that might be why it takes so long! Boil until serting point is reached (thank you thermometer). If no thermometer then spoon some onto a cold saucer when it has cooled push a clean finger through it. If it wrinkles it’s ready.  Put into the jars.  Put a waxed disc on top and put lid on straightaway. Hey presto.