MARMALADE
Recipe by Silwood School of Cookery
1kg oranges
1 lemon
800ml water
1,8kg sugar - warmed
1 S
terilise 4 x 500g honey jars. Wash and
dry the jars. Place them in a cold oven
and set the temperature to 180°C. Once
the oven reaches 180°C, allow 15 minutes
before removing the jars.
2 Squeeze the juice from the oranges and
lemon. Tie the pulp and pips in a muslin bag.
3 Remove as much pith off the peels as
you can, then cut the peel into thin strips.
4 Place the peel, juice and muslin bag into
800ml water, leave in the fridge overnight.
5 Place mixture into the pressure cooker.
Select High Pressure and set the timer
for 35 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. The fruit
should be completely soft.
6 Discard the muslin bag, but first squeeze
out all the liquid by pressing it between
2 large metal spoons (so you don’t burn
your hands)
7 Add warmed sugar and stir until dissolved.
Select Sauté and bring to the simmer.
Simmer for 5-10 minutes until setting point
is reached.
8 Pour the marmalade into the warm
sterilised jars.
Seal immediately and store in a cool, dry
place.
37
MANGO CHUTNEY
Recipe by Silwood School of Cookery
1.5kg mangoes, peeled and cubed
10ml chilli p
aste
10ml ground ginger
250ml apple cider vinegar
600g warm sugar
120g sultanas
10ml pickling spice
1 Sterilise 5 x 500g honey jars. Wash and
dry the jars. Place them in a cold oven
and set the temperature to 180°C. Once
the oven reaches 180°C, allow 15 minutes
before removing the jars.
2 Combine all ingredients in the pressure
cooker. Select Sauté and simmer for a
few minutes to dissolve the sugar.
3 Select High Pressure and set the timer
for 10 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. When the float valve
drops, turn the pressure cooker off.
Remove the lid carefully, tilting away from
you to allow steam to disperse. Mangoes
should be tender.
4 Use the Sauté function to reduce sauce
to thicken if necessary.
5 Pour the chutney into the warm sterilised
jars.
Seal immediately and store in a cool, dry
place.
CHUTNEY
‘Chatni’ – translates “finger licking” and
was originally an Indian relish made from
fresh fruits and spices. The British picked
up these tastes and brought them back
to Britain and Europe.
Chutneys are made from finely cut
ingredients, slowly cooked in vinegar,
sugar and spices and made to a savoury
jam-like mixture. Chutneys should be
matured for two (2) months before eating.
Chutneys and relishes do not have to be
tested for setting, rather boiled to thicken.
A relish is similar to a chutney but cooked
for a shorter period of time. They contain
less amounts of sugar and vinegar and
therefore don’t keep for as long.
