Stephen’s Marmalade (Pressure Cooker Version)

  • 3 kg Seville oranges
  • 3 lemons
  • 3 kg white sugar
  • 700 ml water
  1. Place whole oranges and lemons into pressure cooker with exactly 700 ml water. Seal and cook at full pressure for 10–12 minutes.
  2. Cool rapidly under a cold tap.
  3. Remove fruit and mush it up in a food processor. (Optionally scoop out pips if you want but bit of a pfaff). Blitz or mash the rest of the fruit pulp.
  4. Return everything: pulp, rind, and juice to the pan.
  5. Add all the sugar at once. Stir over medium heat until dissolved. Bring to the boil.
  6. Once boiling, test for set after a few minutes by checking for wrinkles on a chilled plate or sticking to the spoon handle. Boil longer for darker, firmer marmalade.
  7. Pour into sterilised jars (120°C in oven for 10 minutes).
  8. Seal with wax discs or lids. Store in a cool, dark place.

Notes:

  • Pips are edible, but skim them off if they offend you.
  • Should be sharp, not gelatinous. Eat within 3 months.
  • Add more sugar for taste or for storing longer.