Mamta's Kitchen

Orange Marmalade, Tim's Pressure Cooker Method

Orange Marmalade Cooked in Pressure Cooker

Tim Elkington

Seville oranges, slightly bitter in taste with a strong fragrance, are available in UK in January and February only. Out of all the different available oranges, they make the best marmalade. They are imported from Spain. Seville oranges are best for a marmalade, but it can be made from other ornages.


  • 4 lb. (2 kg approximately) Seville oranges,

  • 1 lemon,

  • 6 lb. (3 kg approximately) sugar,

  • 3 1/2 pint or 1 3/4 litre water

  • A 12 pint (6 litre) pressure cooker


  1. Scrub & halve fruit, removing stalks.

  2. Squeeze out & save pips in a muslin piece, tied at top.

  3. Put fruit, pips & water into pressure cooker (no trivet). Cooker must not be more than half full. If your pressure cooker is smaller, cook in two batches. Pip bag should be immersed in the water.

  4. Cook on full pressure for 15-20min.

  5. Reduce pressure before opening. Lift out fruit with a slotted spoon - fruit should be really tender at this stage.

  6. Cut up fruit into chunks or strips, as desired - scissors & tongs are a help when cutting hot fruit.

  7. Transfer liquid to a preserving pan. Squeeze pip bag into the pan & discard pips.

  8. Add warm sugar & dissolve thoroughly on gentle heat. Then boil for 5 min.

  9. Add chopped up fruit to the pan.

  10. Boil briskly for 25-35 minutes, till setting point is reached*, temperature 105 C or 220 F, or 1 tsp. marmalade placed on cold (chilled in fridge) plate will crinkle when pushed with a finger.

  11. Skim if necessary. Cool (to prevent fruit rising in jars) till skin forms on top, stir & fill warm, sterilised jars as soon as possible.

  12. Smooth waxed discs onto jam. Cool before covering with lid or cellophane, wipe clean, label & store.


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