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Marmalade – Oxford

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900g Seville oranges

1.8 kg Granulated sugar or some high pectin sugar

2 tsp Dark treacle

Swig of Rum

 

Juice the oranges

Either steam skins for 3 1/2 hours or add the juice and skins to

pressure cooker , total liquid 900ml top up with water if needed.

Pressure cook for 30mins. Remove from heat and let it slowly de-steam

Shred the skins and return to the pan

Return to heat and slowly stir in the sugar, add treacle

boil until 105 C.

Add rum

Jar it up.

 

 

 

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