A tasty, zesty marmalade made in just minutes
This recipe is adapted from Dianne Page's 'Pressure Cooking Properly Explained' cookbook
Prep Time: 15 minutes
Cook time: 15 minutes
Makes: Approximately 2.25kg
- 675g Seville oranges, washed and halved
- Juice of 1 large or 2 small lemons
- 1.3kg granulated sugar
- Squeeze the juice from the oranges and tie the pith and pips in muslin.
- Cut the peel as thinly as preferred. Soak the peel and muslin bag in 600ml/1pint water for several hours or overnight.
- Put the orange juice and lemon juice into the pressure cooker without the trivet. Add the water, peel and muslin bag.
- Fit the lid, bring to high pressure and cook for 10-15 minutes depending on the thickness of the peel.
- Reduce the pressure slowly at room temperature.
- Using 2 spoons, squeeze the juice from the muslin bag into the pressure cooker, then discard the bag.
- Add the sugar and heat gently, stirring, until dissolved.
- Increase the heat and boil rapidly in the open pan until the marmalade reaches setting point. Skim if necessary.
- Cool the marmalade slightly until a skin forms (this helps to prevent the fruit rising in the jars) then pour into warmed, dry jars. Cover and label.
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