Dark Coarse Cut Marmalade
|Seville oranges||2 Pound|
|Black treacle||1 Tablespoon|
Wash the fruit, cut in half and squeeze the juice.
Tie the pips loosely in a muslin bag.
Slice the skins into medium-thick shreds.
Put the juice, muslin bag, sliced peel and water into a preserving-pan and simmer until the peel is tender and the liquid reduced by at least 1/3 (approx.1 1/2—2 hr.).
Remove the bag of pips, after squeezing the juice out gently.
Remove from the heat, then add the sugar and the treacle, return to heat and stir over a low heat till the sugar is dissolved.
Then boil rapidly till setting point is reached.