Thick Dark Marmalade
|Seville oranges||2 Pound (900 Grams)|
|Water||1 3⁄4 Pint (1 Liter)|
|Treacle||30 Milliliter (2 Leveled Tablespoon)|
|Sugar||4 Pound, warmed (1.8 Kilogram)|
Wash and halve the oranges.
Squeeze out the juice and reserve the juice and pips.
Cut the peel into thick slices.
Tie the pips and any pulp in a piece of muslin.
Put the peel, juice, water and muslin bag in the pressure cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 20 minutes.
Reduce pressure slowly.
Allow the fruit to cool a little, then make sure that the peel is really soft by pressing it between the thumb and forefinger.
Add the treacle and sugar to the cooker and stir until it is dissolved.
Return the uncovered cooker to the heat and boil the marmalade rapidly, stirring all the time, until setting point is reached.
Remove the cooker from the heat and allow the contents to stand for about 10 minutes.
Then stir well, pot and cover.