Seville Orange Marmalade from Waitrose.

- Seville Orange Marmalade:
Ingredients
1kg Seville oranges
1 unwaxed lemon
2kg Tate & Lyle Preserving Sugar
Method
Wash the oranges and lemon thoroughly, then dry them in a clean tea towel.
Pour 2 litres cold water into a large, wide pan or preserving pan.
Squeeze the oranges and lemon and add the juice to the water.
Reserve the pips and orange rind, but discard the squeezed lemon.
Cut the oranges in half again and, using a metal spoon, scrape the pith and pips into the centre of a large square of muslin.
Tie the muslin with kitchen string to form a bag.
Add to the pan and tie the ends of the string to the pan handle to make it easier to remove later.
Cut the orange peel into strips - chunky for coarse cut and thinner for a fine shred.
It is easier and quicker if you place 2 pieces on top of each other and slice with a sharp knife.
Add to the pan and bring to the boil, then reduce the heat and simmer, uncovered, for 2 hours, until the peel is very soft and the liquid reduced by about half.
Remove and discard the bag with the pips and pith, squeezing as much juice as possible back into the pan with the back of a wooden spoon.
Add the sugar and stir over a low heat until it has dissolved.
Increase the heat and boil rapidly until it reaches setting point.
This usually takes about 15 minutes.
To test, remove the pan from the heat and spoon a little marmalade onto a chilled saucer.
Allow to cool for a few seconds, then push with a finger.
If the surface wrinkles it is ready.
If not, boil for a further 5 minutes and test again.
Leave the marmalade to settle for 15 minutes, then skim off any scum from the surface with a slotted spoon.
Stir the mixture and pour into warm, clean jars, using a jug.
Place a waxed disk on top immediately.
Cover when cold, then label and date.

Cook's tips
Choose the Right Pan
- Use a large, wide pan to make marmalade.
The mixture should not come any higher than half way up the sides. A wide pan helps the liquid to evaporate more quickly and reduces the likelihood of the marmalade boiling over.

Prepare the Jars
At the end of paragraph 3 of the instructions, prepare the jars.
Preheat the oven to 160°C, gas mark 3.
Ensure the jars are clean and free from cracks and chips.
Place the jars on their sides in the oven for 10 minutes, then turn the oven off leaving the jars inside until the marmalade is ready to pot.

Use Preserving Sugar
Preserving sugar has larger crystals which dissolve slowly.
This minimises scum and results in a bright, clear marmalade.

Ensure a Good Set
Much of the pectin which makes marmalade set is found in the pips and pith.
This is why it is wrapped in a muslin bag and boiled with the marmalade so that as much pectin as possible is extracted to ensure a good set.

Vary the Flavour
For a touch of spice, add 3 tbsp grated, fresh root ginger at the beginning of the cooking.
To make a darker, rich marmalade replace 100g of the sugar with dark muscovado sugar.
Make your marmalade extra special by stirring in 75ml whisky just before potting.

Where to Store Marmalade
Store in a cool, dry place, away from direct light which will fade the colour.
The marmalade will keep for up to one year.

difference
is: at stage 2 , after cutting the fruit in half I put the halves in my pressure cooker and add just enough cold water to cover.
Slightly over half the amount suggested in the recipe.
You don't lose much by evaporation in pressure cooking so you end up with about 1.2L of liquid (water & juice) which is about right.
Bring the cooker up to pressure, which takes around 18mins then cook on high for 5 minutes, switch off the heat and allow to cool until you can release the lid easily.
When cool enough to handle scrape out the flesh & pips & shred the cooked peel.
If you like you can boil up the pith & pips in a muslin bag immersed in the liquid before adding the sugar but I have found it works fine without doing this.
The pressure cooking has extracted sufficient pectin to form a good set.
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