Pressure Pan Marmalade

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg Seville oranges
  • juice of 2 lemons
  • 2 pint/1 litre water
  • 4lb/2 kg sugar


Peel the oranges thinly and cut peel into thin strips. Take the pith from the fruit and put it into a piece of muslin with the pips. Cut up the fruit roughly. Put fruit, peel, lemon juice and the muslin bag of pips into the pressure pan with half the water. Bring to 101b (medium) pressure and cook for 10 minutes. Reduce pressure at room temperature. Take out the bag of pips and squeeze the liquid into the pan. Add the remaining water and sugar to the open pan and heat gently, stirring well until the sugar has dissolved. Boil hard to setting point. Cool for 5 minutes, stir well, pour into hot jars and cover.

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