---------- Recipe via Meal-Master (tm) v8.02
  Categories: Preserves
       Yield: 6 servings
       2 lb Seville oranges (about 5)
       1    Lemon
       6 c  Water
   7 1/2 c  Sugar
   Directions: Put 4 small saucers in freezer. In a very
   large pot, combine oranges, lemon and water. Cover and
   bring to a simmer. Let simmer 2 hours. DON'T ALLOW TO
   BOIL. Turn off heat. Remove fruit. Let cool 5 minutes.
   Cut in half and scoop pulp, seeds and pith back into
   pan. Put shells to one side.  Bring pan to a boil and
   boil hard 5 minutes. Strain through damp cheese cloth
   in a seive. Gather ends and squeeze out remaining
   juice. You should have 6 cups. Make up any difference
   with water. Return liquid to pan.  Remove all white
   pith from skins. Cut skins in fine strips (or as
   desired) and add to pan with sugar. Place over low
   heat and stir to dissolve sugar.  Bring to boil. Boil
   hard, stirring occasionally to prevent scorching. Boil
   hard til jell point is reached, between 60 and 90
   minutes depending on natural fruit pectin available.
   Jell point test. Chill some saucers in freezer while
   preparing marmalade, 2 or 3. Test: drop a small amount
   of hot marmalade on chilled plate and chill for 2
   minutes. Run finger through marmelade on plate.  If
   surface wrinkles, it has reached jelling point.  If
   still syrupy, continue boiling. Repeat test at 5
   minute intervals til jell point is reached.  Remove
   pan from stove and stir for 5 minutes, skimming off
   any foam. Ladle into sterilized jars, leaving 1/2 inch
   head space.  Seal as you like