Ingredients

The following ingredients have 4 Servings
  • 750 g Seville oranges
  • 1 lemon
  • 300ml water
  • 1 kg preserving or golden granulated sugar

Instruction

  • Line a bowl with a square of muslin. Wash the 750g (1lb 10oz) oranges and 1 lemon. Cut in half and squeeze out the juice. Place the juice in a pressure cooker and the pips into the muslin lined bowl.
  • Scoop out any remaining flesh with a teaspoon and add to the pips in the bowl.
  • Cut the orange shells in half again. Divide into two or three batches and chop in a food processor using the pulse button.
  • Place the chopped peel in the pressure cooker and add 300ml (½ pt)water. Tie the muslin up into a bag containing the pips and flesh and add to the pan.
  • Close the pressure cookery and bring up to high pressure. Once the pressure has been reached set a time and cook for 12 minutes. Remove from the heat and allow the pressure to release slowly.
  • Remove the lid. Lift out the muslin bag and squeeze as much as you can out of the bag by pressing between two saucers.
  • Add 1 kg (1lb2oz) preserving or golden granulated sugar and heat gently stirring until the sugar has completely dissolved.
  • Once the sugar has dissolved, increase the heat and bring to a rapid boil. Boil for 10 minutes then test for a set by placing a small spoonful of marmalade on a cold saucer and allowing to cool. The marmalade will wrinkle when pushed with your finger once setting point has been reached.  If a set has not been reached then boil for another 5 minutes and test again. Repeat until a set is reached.
  • Remove from the heat and allow to stand for about 15 minutes.
  • Stir again then pot into sterilised jars. Seal and allow to cool.