750 g (1 1/2 lb Seville oranges
900 ml (1 1/2 pints) water
juice of 1 lemon
3 lb (1.5 kg) warmed sugar
900 ml (1 1/2 pints) water
juice of 1 lemon
3 lb (1.5 kg) warmed sugar
method
1. Scrub the oranges and peel thinly.
2. Shred the peel and put into a pressure cooker.
3. Remove the white pith and all the pips from the oranges and tie in a piece of muslin.
4. Add to the cooker. Cut up the fruit roughly and put in the cooker with the water and lemon juice. Do not overfill the cooker.
5. Put on the cover, bring to 7 kg (15 lb) pressure and cook steadily for 20 minutes
6. Reduce the pressure at room temperature, then remove and discard the muslin bag.
7. Add the sugar and stir to dissolve.
8. Return the cooker to the heat, without the cover, and boil until setting point is reached. Pot as usual.
2. Shred the peel and put into a pressure cooker.
3. Remove the white pith and all the pips from the oranges and tie in a piece of muslin.
4. Add to the cooker. Cut up the fruit roughly and put in the cooker with the water and lemon juice. Do not overfill the cooker.
5. Put on the cover, bring to 7 kg (15 lb) pressure and cook steadily for 20 minutes
6. Reduce the pressure at room temperature, then remove and discard the muslin bag.
7. Add the sugar and stir to dissolve.
8. Return the cooker to the heat, without the cover, and boil until setting point is reached. Pot as usual.
serving amount
makes 2.25 kg (5 lb)
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
