3 lb. Seville oranges
3 lemons
3 sweet oranges
6 pints water
6 lb. preserving sugar
1 dessertspoon black treacle (molasses)
3 lemons
3 sweet oranges
6 pints water
6 lb. preserving sugar
1 dessertspoon black treacle (molasses)
method
1. Wash all the fruit thoroughly, put it in a large pan with the water and cover with a lid.
2. Bring to the boil and cook over low heat for about 1 1/2, hours or until the fruit pierces easily.
3. Lift out the fruit and leave until cool enough to handle.
4. Slice the fruit, scraping out all the pips and adding them to the pan with the cooking liquid.
5. Chop the fruit roughly.
6. Boil the fruit juices rapidly for 15 minutes or until reduced by half.
7. Strain the liquid into a preserving pan, add the chopped fruit and bring to the boil.
8. Stir in the sugar and black treacle and boil the marmalade until set.
2. Bring to the boil and cook over low heat for about 1 1/2, hours or until the fruit pierces easily.
3. Lift out the fruit and leave until cool enough to handle.
4. Slice the fruit, scraping out all the pips and adding them to the pan with the cooking liquid.
5. Chop the fruit roughly.
6. Boil the fruit juices rapidly for 15 minutes or until reduced by half.
7. Strain the liquid into a preserving pan, add the chopped fruit and bring to the boil.
8. Stir in the sugar and black treacle and boil the marmalade until set.
serving amount
yield 10 lb
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