Can you guess what it is yet?

Marmalade

Stage One.
Find Seville Oranges - unless you are in Seville, this can be quite tricky. Thankfully our local green grocer is most obliging.
Stage Two
Spend an evening de-pipping, squeezing, chopping and swearing. This is called preparing the oranges. If you have any rag-nails or cuts on your hands it is torturous. Chuck all the prepared oranges and juice into the biggest jeely pan you can find. Cover it with heaps of water.
Stage Three
Wait twenty-four hours. Or thirty-six if you didn't finish stage two until nearly midnight.
Stage Four
Boil orange gunge for ages (2 hours at least). Peel has to be soft.
Stage Five
Mess about with pips and orange cooking water to try and extract more pectin. You could eliminate this by simply submerging pips in a muslin cloth. But then you chucked out all the muslin cloths last time you made marmalade. Idiot.
Stage Six
Add so much sugar that any fruit goodness from the marmalade is wiped out. Boil until a setting point is reached.
Stage Seven
Jars - clean and sterile and warm + Marmalade + pretty labels.
Stage Eight
Make sure you put on the breadmaker tonight - we're having marmalade on toast for breakfast tomorrow.

I *love* marmalade - it might not seem like it, but I'll blip the photo of the jars tomorrow and I'm sure my tone will be much less mardy...;-)