Ingredients

1kg Sevilles

Juice of two lemons 

2.5 litres water

1.4kg granulated, cane sugar 

1. Peel the fruit and remove the pith. Finely shred the peel and put it into water to stop it from toughening. Cut up the fruit and put into a pan with 1.4 litres of the water. 
2. Bring the pan to the boil with the lid on, turn down the heat and simmer for 2 hours. Meanwhile, simmer the shredded peel in another covered pan with 600ml of water for one hour and thirty minutes.
3. Drain the shreds, adding the liquid to the pan with the cooked pulp. Strain this mixture through a jelly bag, letting it drip for 15 minutes.
4. Remove the pulp from the bag, put it into water a clean pan and add the remaining half litre of water. Simmer for twenty minutes ( uncovered) then strain the mixture through a jelly bag, letting it drip until all the juice has been extracted.
5. Weigh a clean preserving pan and record the weight. Combine both batches of juice and pour it into the clean pan. Weigh the pan and look for a weight of the empty pan plus 1kg. Reduce the weight if necessary. 
6. Warm the sugar in an oven 120C for twenty minutes.
7. Add the sugar to the pan of juice, dissolve the sugar, add the shredded peel and boil to a set, using the flake test, around 8-10 minutes. Once setting point is reached, remove the pan from the heat and leave it to stand for 10 minutes. Gently stir the marmalade and pour into clean warm jars, up to the brim. Leave the jars upright and undisturbed until cold.

Pressure Cooker Seville Jelly Marmalade

1kg Seville oranges

Juice of two lemons

1.4 litres water

1.4kg granulated, cane sugar

1. Peel the fruit, remove the pith and finely shred 100g of the peel. Tie the peel loosely in a muslin bag. Chop up the remains of the fruit and put in a pressure cooker with the lemon juice, water and bag of peel.
2. Bring the pan to high pressure then cook for 20minutes.Turn off the heat and allow the pressure to reduce and the lid can be removed.
3. Drain the bag of peel over the pan but don’t squeeze it. Pour the cooked fruit into a jelly bag and leave to drip for an hour. Measure the juice, there should be about a litre. Reduce the juice if there is more by simmering in an open pan, until the weight is reached.
4. Warm the sugar in an oven 120C for 20 minutes. Add the sugar to the pan of juice and dissolve it. Add the peel and boil to a set. Leave the pan to stand for 8-10 minutes, skim and pot up the marmalade into warm jars, up to the brim. Leave the jars upright and undisturbed until cold.