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Duromatic Preserving (Jam & Marmalade)

THREE FRUIT MARMALADE

Cooking Time: 20 mins

Ingredients
1 grapefruit
2 lemons
1 sweet orange
1 1½ pints (850ml) water
3 lb (1.4kg) sugar

Preparation
  1. Wash and quarter the fruit and place it in the Duromatic pressure cooker. Add the water and fit the lid.
  2. Bring the pressure to the 2nd red ring and adjust the heat to maintain this pressure for 20 minutes. Allow the pressure to reduce naturally. Warm the sugar and jars in the oven at the lowest possible setting for approximately 15 minutes.
  3. Remove the fruit, allowing it to drain well into the pan. Place the fruit on a cutting board and use a knife and fork to remove the pips, returning them to the pan. Chop the remaining fruit into shreds.
  4. Boil the juice and pips without the lid for 5 minutes, then strain and discard the pips. Put juice, fruit and sugar into the pan and heat gently to dissolve the sugar, stirring all the time.
  5. Increase the heat and boil rapidly until setting point is reached. Cool for 10 minutes then stir to suspend the fruit. Pour into warm jars and cover immediately.


SEVILLE ORANGE MARMALADE


CookingTime: 20 mins

Ingredients
1½ lb (680g) Seville oranges
1 lemon
1 1½ pints (850ml) water
3 lb (1.4kg) sugar

Preparation
  1. Wash and quarter the fruit and place it in the Duromatic pressure cooker. Add the water and fit the lid.
  2. Bring the pressure to the 2nd red ring and adjust the heat to maintain this pressure for 20 minutes. Allow the pressure to reduce naturally. Warm the sugar and jars in the oven at the lowest possible setting for approximately 15 minutes.
  3. Remove the fruit, allowing it to drain well into the pan. Place the fruit on a cutting board and use a knife and fork to remove the pips, returning them to the pan. Chop the remaining fruit into shreds.
  4. Boil the juice and pips without the lid for 5 minutes, then strain and discard the pips. Put juice, fruit and sugar into the pan and heat gently to dissolve the sugar, stirring all the time.
  5. Increase the heat and boil rapidly until setting point is reached. Cool for 10 minutes then stir to suspend the fruit. Pour into warm jars and cover immediately.


PLUM JAM

Cooking Time: 10 mins

Ingredients
2 lb (1kg) red plums
1½ pint water
2 lb (1kg) sugar

Preparation
  1. Stone the plums, crack open half the stones to remove the kernels and reserve. Tie the remaining stones in a piece of muslin. Warm the sugar and jars.
  2. Put the plums, water and bag of stones into the Duromatic pressure cooker. Fit the lid and bring the pressure to the 2nd red ring. Adjust the heat to maintain this pressure for 10 minutes. Allow the pressure to reduce naturally.
  3. Remove the lid. Add sugar to pan and heat gently until it is dissolved. Boil rapidly until setting point is reached. Remove and squeeze out the bag of stones.
  4. Put the kernels into a small saucepan, cover with water and bring to the boil. Strain off the water and stir the kernels into the jam.
Pressure Point
Damsons are too fiddly to stone before cooking so try to remove as many stones as possible as the jam is boiled to setting point.