Wash and slice oranges thin
Remove pips and keep in separate jar
Add water to sliced oranges to just cover the oranges
Add water to pips to just cover pips
Leave overnight
Bring oranges (with water) to boil and boil for 45minutes, or until the orange peel is soft
Strain the pips and keep the liquid (pectin)
Measure the amount of cups of cooked oranges (with water) and add cup for cup of sugar
Add citric acid and pectin (from strained pips)
Bring to boil, and slowly boil for about 20 minutes, or until the marmalade sets (testing on sideplate). Usually about 108℃
Remove from heat and bottle warm marmalade
Optional: add a tablespoon of brandy or whiskey on top of each jar of marmalade. (When adding alcohol, the jars should stand for 4-6 weeks before use, so that the alcohol can seep through)
Put lids on (while hot) and let it cool
