A tasty, zesty marmalade made in just minutes

This recipe is adapted from Dianne Page's 'Pressure Cooking Properly Explained' cookbook

Instructions:

1. Squeeze the juice from the oranges and tie the pith and pips in muslin.
2. Cut the peel as thinly as preferred. Soak the peel and muslin bag in 600ml/1pint water for several hours or overnight.
3. Put the orange juice and lemon juice into the pressure cooker without the trivet. Add the water, peel and muslin bag.
4. Fit the lid, bring to high pressure and cook for 10-15 minutes depending on the thickness of the peel.
5. Reduce the pressure slowly at room temperature.
6. Using 2 spoons, squeeze the juice from the muslin bag into the pressure cooker, then discard the bag.
7. Add the sugar and heat gently, stirring, until dissolved.
8. Increase the heat and boil rapidly in the open pan until the marmalade reaches setting point. Skim if necessary.
9. 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.