Well I had a failure last year, so this year gave all my jam jars away to someone else. On Friday he returned some unused ones and a full one! So thought I would make a small amount on Sunday. Under the guidance of my mother, the Queen of Pressure Cooker use, and her 1970's splattered pressure cooker book safely in my hands, we made some marmalade with only a pound of Sevilles and one lemon, and 2 lbs of sugar (please note, using ancient books = no metric measurements).
Method:
- I cut the Sevilles in quarters, removed pips and put pips into muslin (now I didn't have one, but found a clean muslin in my daughter's drawer left over from when when she was a baby and still likes to take them to bed now and again if a little under the weather!)
- Cut one lemon and put pips into muslin and 3/4's in with the oranges (don't ask me why I didn't use the whole lemon but I was following my mother's instructions and she rarely keeps to the recipe)
- Put oranges and lemons into pressure cooker with half pint of water, bought up to pressure (which takes 8 minutes, the Queen knew that!). Left on low heat at pressure for 10 minutes and left to cool for a further ten.
- Sliced peel and squeezed muslin. Slicing the peel was so easy after using the pressure cooker.
- Added 2lbs of granulated sugar, stirred on low heat until it was completely dissolved.
- Bought up to a rolling boil and continued to boil until one drip was left dangling off the spoon, shade of marmalade looked just "right" and when putting a tiny bit on a plate I had in the freezer it wrinkled up when I pushed my finger through it.
- I poured the marmalade into two hot jars and sealed tops with waxed paper. Just enough for me and the Queen.
- The jars I used were larger than normal jam jars.
nom nom nom
It did set, and the peel didn't float to the top!
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