School of thought

We have bought rather a lot of Sevile oranges and only have so much room in the freezer so we need to make more marmalade. Most recipes say you should cut up the fruit first, but we simmer whole oranges until they are completely soft and then cut them up as I think it is easier. We then simmer the pips in the orange infused water for a while to release the pectin, strain them out and put in the fruit, then once on a rolling boil add the sugar. Anyway, that's 3kg of fruit, which should make around 16 jars. As mum has a jar every other week habit, we need 26 jars a year just to keep her toast covered.