Seville Orange Marmalade

By JimMac

Ingredients

• 1-1/2 pounds Seville oranges
• juice of 1 large lemon
• 2-1/2 cups water
• 3 pounds sugar, warmed

Details

Servings 5

Preparation

Step 1

Wash the fruit, then cut it in half and squeeze out the juice. Tie the pith and pips in a muslin bag and shred the peel. Soak the peel and the muslin bag in the water overnight.

Put the peel, muslin bag and the water in the pressure cooker. Put on the lid and bring to HIGH (15 pounds) pressure. Cook for 10-15 minutes, according to the thickness of the peel. Reduce pressure at room temperature. The peel must be really tender before the sugar is added. To test, let it cool, then press a piece of peel between thumb and forefinger.

When it is cool enough to handle, take out the muslin bag and squeeze the juice from it into the cooker. Then add the warmed sugar. Stir over gentle heat until the sugar is dissolved, then boil it rapidly in the open cooker until setting point is reached (sugar temperature should be 221 degrees F.). Skim if necessary and let the marmalade cool until skin starts to form before pouring it into warm, dry jars. This prevents the peel rising in the jar. Cover each jar immediately with a waxed disc; when it is cool, cover with cellophane or a lid.