Seville Orange Marmalade

(Pressure Cooked)

 

 

 

8 Seville Oranges

2 Lemons

1 pint Water

5 lbs Sugar

1 bottle Certo

½ level teaspoon of Bicarbonate of Soda

 

 

 

1.         Peel the fruit and remove half of the white pith.

 

2.         Shred the peel.

 

3.         Cut up the pulp, discarding the pips and tough skin.

 

4.         Place in the pressure cooker the peel, pulp water and bicarbonate of

soda.

 

5.         Bring quickly to 10 lbs pressure and maintain at this pressure for 10

minutes.

 

6.         Reduce the heat gradually.

 

7.         Remove the lid and add the sugar.

 

8.         Bring to a boil and boil for 5 minutes.

 

9.         Remove from the heat and stir in the Certo.

 

10.       Pot after 5 minutes cooling.