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Pressure Cooker Seville Orange Marmalade
Pressure Cooker Seville Orange Marmalade is a modern British recipe for a classic method of making marmalade from seville oranges and sugar by cooking in a pressure cooker before thickening and potting. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Seville Orange Marmalade.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Makes:
4 jars
Rating: 
Tags : British Recipes
Pressure Cooker Seville Orange Marmalade: Classic British recipe for a classic Victorian preserve of Seville orange juice and peel cooked with sugar until caramelized and potted into jars and which has been adapted to be cooked quickly in a pressure cooker.
Ingredients:
1kg Seville oranges
500ml water
juice of 2 lemons
2kg sugar
Method:
Wash the oranges, halve the fruit and squeeze out the juice. Reserve any pips then scrape the skins to remove almost all the pulp. Combine the pulp and pips in a muslin bag and tie securely. Add this to your pressure cooker along with the water, fruit juices. Shred half the peels (cut into strips about 1cm wide then shred these crossways) and add this as well.
Secure the lid and bring to 8 lb pressure. Cook for 12 1/2 minutes. After this time, release the pressure slowly then open the lid. Bring the mixture to a boil then test for setting. Cool a plate in the freezer then add a tablespoon of the marmalade mixture to it. Allow to cool then push the mixture with your thumbnail. If a skin is formed then the marmalade is done. If not, continue boiling for 15 minutes then test again.
When the marmalade is ready, spoon into cleaned and sterilized jars that have been warmed in an oven at 100°C for 10 minutes. Seal with secure lids, allow to cool then label and store in a cool, dry, cupboard for at least 2 months to mature before use.
