Seville Orange Marmalade

Wash and scrub the oranges. Halve them, then squeeze the juice out. Remove the pips - place the pips in a muslin bag and tie loosely.

Place the bag in a pressure cooker (without the trivet).

Add half the water, the fruit, and the muslin bag containing the pips - ensuring the base of the pressure cooker is not more than half full.

Stir well and cook at 10lbs pressure.

Allow the pressure to reduce at room temperature.

Lift out the muslin bag and squeeze well.

Strain the fruit and put the juice back in the cooker. Shred the peel to suit and add with the rest of the water, lemon juice and warmed sugar. Stir over a low heat until the sugar is quite dissolved, then boil rapidly over as high a heat as possible until setting point is reached.

Boil for 11-12 minutes only. Setting point is most easily tested by dipping in a wooden spoon, lifting it and turning it two or three times and then watching the dripping marmalade - if the last drop stays on the spoon as a blob of jelly then setting point has been achieved.

Lift the cooker from the heat and leave for a few minutes until a thin skin forms. If you do not do this the peel will rise in the jars.

Stir the marmalade, fill clean, dry, warm jars to the very top and cover each with a waxed disc.

Lids should be put on at once (or once the marmalade is quite cold).