I was asked for the recipe for the black treacle marmalade. It is a traditional orange marmalade recipe with the addition of 2 tablespoons of black treacle added with the sugar.
6lb granulated sugar
2 tablespoons black treacle
Cut the fruit in half and squeeze out the juice. Remove the pips and membrane and tie them in a muslin bag.
Cut the peel into thin shreds, place in a preserving pan and add 5 pints of water.
Bring to the boil and simmer for about 2 hours until the contents of the pan has reduced by half and the peel is soft.
Remove the muslin bag and squeeze out all the gooey liquid - this contains all the pectin required to thicken the marmalade.
Add the sugar and stir until completely dissolved. Add the black treacle.
Bring to the boil and boil rapidly until setting point is reached (about 20 mins).
Stir well so that the peel is evenly distributed and then pour into sterilised jars, seal and label.
Hope that helps and that if you make it you enjoy it as much as we do.
I am doing well with the crochet stockings, one complete and another 22 Granny squares ready to have their ends sewn in and then stitched together. It is such a great make using 22 Granny squares, stitched together and then a round of popcorn stitches around the top.
A short post today as I have some ironing and packing to do. I will leave you with a wonderful rainbow, here's wishing that there will be a pot of gold at the end of it for you.
See you soon.