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 Well in case you ever do, here is Felicity's recipe:

 

  

5 Seville Oranges (approx 800g) cut into eighths with central pith and pips removed (and saved) and the rind pith still on.

 

Put most of the oranges in a food processor, but save some of the rind for decorative strips - which you will cut by hand. The quantity varies according to individual taste - depends on how much you want in your finished marmalade and how energetic you're feeling.

 

Put the central pith and saved pips, plus the pips from two lemons in an old stocking - (or something similar you can boil with impunity.)

 

Add the juice of the two lemons and one quarter teaspoon of salt to six cups of water, the processed fruit, your hand-cut strips and your stocking bag.

 

Boil all together for an hour - watch closely and stir frequently.

 

After an hour of boiling,take the pot off the stove, dissolve 1.6 kilos of sugar, then reheat and boil for another 20 minutes. 

 

Take out the bag and discard as it's done its duty, put the marmalade into sterilized jars- makes about 8 or 9 250ml jars and prepare to fight off marmalade lovers!

 

Meanwhile I am guarding that last inch.