Orange Marmalade from the 19th Century

Instructions

1. With every 8 lbs of Seville oranges, take 3 lemons; pare all the fruit as if they were apples, as thin as possible. With a pair of scissors, cut the ribbons of peel across into the finest needle-shaped chips, throwing them quickly into cold water as soon as cut.
2. Break up the fruit after quite removing all the bitter white part. Put the whole into a preserving pan and cover completely with water. Tie up the chips of peel in muslin and boil with the fruit for nearly 2 hours.
3. Next, pass the boiled pulp through a hair sieve into a flannel bag and let the juice drip all night.
4. You may put boiling water over the pulp to extract any remaining juice. Take the chips out of muslin and boil them and juice with a little more than their full weight in the best sugar for 10 minutes.
5. The weight of sugared chips and juice should be nearly the original weight of the fruit.