Coarse Cut Marmalade from The Times Cookery Book by Katie Stewart
Scrub the oranges, place in a large saucepan and cover with 4 pints (2½ litres) of the water. It may be necessary to use two saucepans with 2 pints (generous 1 litre) water in each. Cover with a...
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Cooking tools:
- Saucepan
- Stove
Ingredients
- 4–5 lb (about 2 kg) granulated or preserving sugar
- juice of 2 lemons
- 2 tablespoons dark treacle
- 3 lb (1 kg 350 g) Seville oranges
- 4½ pints (2½ litres) water
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