Dark Seville Orange Marmalade from The Complete Book of Home Preserving by Mary Norwak
Wipe the fruit and cut the oranges in half. Squeeze out the juice and pips. Tie the pips into a piece of muslin to suspend in the pan. Put the juice in a pan with the water and juice of the lemon. ...
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Ingredients
- 5 pints/2.5 litres water
- 3lb/1.5 kg Seville oranges
- 1 tablespoon black treacle
- 6lb/3 kg sugar
- 1 lemon
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