Wash oranges and lemons, put whole, into large saucepan or preserving pan.

Add water, cover, bring to boil, simmer 1-1/2 hours until fruit can be easily pierced.

When fruit is ready, remove, leave on plate to cool.

Slice to required thickness, remove pips (pits) and add to juice, boil 10 minutes, strain.

Add sliced fruit to juice, bring to boil, add sugar, stir over gentle heat until dissolved,

Boil up rapidly without stirring for 1/2 hour or until setting point, about 220°F (108 °C).

A small spoonful on a cold saucer will 'wrinkle' when tilted if marmalade is cooked enough.

Pour into warmed jars, cover immediately.

Makes about 4 lbs.

fruit cake and bitter orange marmalade, the creation in the early 1800s of Mr and Mrs James Keiller, a name which still betokens quality Scottish marmalade. James Keiller bought a cargo of Seville oranges very cheaply from a Spanish ship sheltering from a storm in Dundee harbour, but they were so bitter that he couldn't sell them. His clever wife, Janet, the real heroine of this story, made them into a jam rather than waste them and thereby created international fame and fortune for her family and descendants who still make it today. The fruit for this marmalade should be coarsely cut to create the characteristically bitter taste which works so well in port wine sauce, excellent with roasted wild duck, pork or ham.