A dozen tough little Seville oranges, very bitter and only available in January/February, 3 or 4 lemons, a couple of sweet oranges and some white sugar. Remove the pips and the pith and cook separately, slice the peel really thinly, soak it all overnight in my special jam bucket, and then cook the peel until it's soft.
For every cup of fruit.... add one cup of sugar, and cook until it starts to gell. It's a long process, and you need most of the day, lots of patience and a sturdy stirring arm, but the result is worth it.
I had some for my breakfast this morning. And I'm planning on having some more tomorrow! Yummy.