My first bed and breakfast guests after the winter break have just left. They loved my breakfast, and absolutely raved about the treacle marmalade. The treacle gives the marmalade a deep complex flavour, which is quite delicious. They bought four jars, which was all that I had left!
This is an earlier post, with a step by step video on making marmalade: How to Make Perfect Marmalade – the Granny way. featuring the Marmalade Awards
And here’s the recipe:
From the Small Holder Series website.
1.225kg organic Seville oranges
1.7 litres of water
1.4kg granulated sugar
1 heaped teaspoon black treacle
Wash all fruit. Place in large pan with water, cover, bring to the boil and simmer gently for 1.5 hours or until the fruit is very soft and easily pierced with a knife.
Transfer fruit to a bowl, leaving the cooking liquid in the pan. When oranges are cool, slice in half and scrape the pulp, pips and most of the pith into the pan, making sure that the pulp is mashed up. Return to the boil and reduce by half (takes about 20 minutes) before straining it into a jam pan.
Slice all the orange skins into thin or thick strips, according to taste. Add to the jam pan. Clip a jam thermometer to the side of the pan return to the boil before mixing in the sugar and black treacle. Stir until they’re completely dissolved, then increase the heat and vigorously boil the marmalade for about 5 minutes, until it reaches setting point (106 degrees Centigrade). If you don’t have a thermometer, test by dropping a spoon of marmalade onto a chilled saucer – as it cools a skin will form, if this wrinkles when gently pushed, the setting point has been reached.
Remove from the heat and leave to sit for 10 minutes, stirring occasionally to distribute the peel evenly.
Pour into warm, dry, sterilised jars, cover with wax paper discs, seal and label.