Seville Orange Marmalade
|Seville oranges||2 Pound (900 Gram)|
|Water||2 Pint (1.1 Liter)|
|Sugar||4 Pound, warmed (1.8 Kilogram)|
Wash and halve the oranges.
Squeeze out the juice and reserve all the juice and pips.
Slice the peel thinly.
Put the sliced peel, juice and water in the pressure cooker.
Tie the pips and any soft pulp in a piece of muslin and add to the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 20 minutes.
Reduce pressure slowly.
Allow the fruit to cool a little, then make sure that the peel is really soft by pressing it between the thumb and first finger.
Take out the bag of pips and squeeze the juice from the bag into the cooker, then discard the bag.
Add the sugar to the cooker and stir until it is dissolved.
Return the uncovered cooker to the heat and boil the marmalade rapidly, stirring all the time, until setting point is reached.
Remove the cooker from the heat and allow the marmalade to stand for about 10 minutes.
Then stir it well, pot and cover.