Ma's Pressure Cooker Marmalade

I had never made marmalade before and it just seemed like something I should learn how to do, so I persuaded my mum to teach me and it turns out that she uses a pressure cooker to help speed up the process. Now I've never used a pressure cooker either and it turns out they are pretty useful and if I had a bigger kitchen I would definitely be getting one right now!

Her recipe is based on the one that her mother used to use from Farmhouse Kitchen by the wonderfully named Dorothy Sleighthome. She has tweaked it about over the years and based on the appreciative noises coming from Joe as he ate it on toast this morning this marmalade is pretty damn good.

Seville Orange Marmalade

2lbs Seville oranges
2 lemons
water
4lb sugar

We made this in a pressure cooker as mentioned above so this is a pressure cooker recipe. I'm sure you can prepare the fruit as normal but if you were going to you'd probably want a different recipe. So when it's next Seville orange time I shall try some out. We also used a big preserving pan and had about 9 or 10 jam jars and lids sterilised and warm and ready to go. You will also need a scalded muslin for the pips and a funnel and ladle for putting the marmalade in the jars.

1. Scrub the oranges if you want, we didn't, and cut in half. Remove the pips and put them in scalded muslin.

Pips in muslin - we didn't have muslin so used Daddy's handkerchief


2. Squeeze the juice from the oranges into the pressure cooker and finely slice the orange to the thickness you like your marmalade to be. We like ours quite fine.
Sliced oranges in pressure cooker


3. Squeeze the juice from the lemons into a measuring jug and add water to make it up to 2 pints. Strain through a nylon strainer into the pressure cooker with the oranges.

4. Tie the muslin bag tightly and add to the pressure cooker.

5. Place the lid on and bring to pressure. Place a 10lb valve weight on top or wait until the second red line appears on pressure indicator stem - depending on the age of your cooker - and cook for 10 minutes.

6. Remove from the heat and leave until the pressure is reduced and you are able to remove the lid (this took about 20 mins).

Cooling after cooking

7. Do a pectin test - we used 3 tsp of methylated spirits in a cup. Drop 1 tsp of the orange liquid in, gently shake and leave for 1 minute. If it forms a firm clot then it is ready for the sugar. If it is stringy, bring the contents of the pan to the boil with the lid off and boil for a few minutes and test again.

8. Remove the bag of pips and squeeze the juice from it. Transfer the marmalade to a preserving pan - it's easier to mix in the sugar with the larger preserving pan.

9. Add the sugar and stir until completely dissolved.

10. Put on the heat, bring to a rolling boil, and cook for about 10-15 minutes. Stir occasionally to prevent any burning on the bottom, and keep an eye out for any stray pips floating to the top.


11. If using a thermometer check for setting point - 220F. Keep boiling until setting point is reached - we tested ours on a cold plate (see my jam's page for method).

Waiting for right temperature to be reached


12. When setting point is reached remove from the heat and leave to cool for 15-20 minutes. Then, using a funnel and a ladle, transfer the marmalade to the warm, sterilised jars.


13. Cover with was discs and leave to cool completely before putting the lids on.


Finished marmalade!

Share:

0 comments