Author: Bob and Robin Young

Web Page: www.rockinrs.com

1

Zest and juice all of the fruit and keep the zest and the juice separate. Pour out 2 cups of the juice.

2

Add all of the zest, and the 2 cups of juice you set aside in a stock pot. Reduce to 1½ cups. Set aside for 1 hour.

3

Measure out the sugar. Place a well in the center and add the black treacle. Set aside.

4

Add the remainder of the juice to the zest. Bring to a rolling boil and reduce to 8 cups.

5

Pour in the Sure-Gel (pectin) and return to a boil. Process for 3 minutes.

6

CAUTION: You Are Working With A Very Hot Sugar Mixture and It Will Severely Burn!

7

Quickly pour in the sugar. Bring to a boil at 220°F for 5 minutes. Test the liquid by placing a small amount on a cold saucer and place in the freezer for 2 minutes. Check for proper setting. Repeat until proper setting is achieved.

8

Immediately remove from heat and pour into sterilized ½-pint jars. Place the tops and rings on. Process in a water bath for 8 minutes. Remove from the bath and let cool and set up, about 8-12 hours. After opening, keep refrigerated.