Marmalade (pressure cooker)


  • 2lb (900 g) bitter oranges
  • 3 pints (1.7 litres) water
  • 4lb (1.8 kg) granulated sugar
  • juice of 2 lemons
  • 1 tablespoon black treacle (optional)


A pressure cooker cuts down on the cooking time for the oranges, but remember the pressure gauge and lid are only used for cooking the fruit. After the first stage, the cut-up fruit and sugar are boiled for a set in the uncovered pan.

Scrub the fruit and pick off the small disc at the stalk end. Remove the trivet and place the whole oranges in the pressure cooker base. Add 2 pints (1.1 litres) of the water and cover with the cooker lid. Bring to High (15lb) pressure and hold for 20 minutes, then slowly reduce pressure.

Using a perforated spoon, transfer softened oranges to a mixing bowl. Reserve the cooking liquid. When cool enough to handle, cut fruit in half, scoop out the pith, pulp and pips and put into a separate saucepan. Add the remaining 1 pint (600 ml) water and simmer for 30 minutes. Meanwhile, chop softened peel either coarsely or finely, according to texture liked.

Add the chopped peel to the reserved cooking liquid in the pressure cooker base. Strain the liquid from the pith and pips into the cooker and add the sugar, lemon juice and treacle, if using it. Stir over low heat until the sugar has dissolved. Bring to the boil and boil rapidly for about 15 minutes. Draw off the heat and test for a set. Skim the surface. Allow to cool for 15 minutes, then stir once and pour into warmed, dry jars. Cover and seal.