How to Make It
Cook the water and whole fruit in a pressure cooker for 15 minutes. There’s no need to take out seeds, skin or pith.
Allow to cool and then blend with a hand blender.
Add the sugar and boil for 10-20 minutes, stirring to stop it from sticking, until it reaches the setting point. You can test this by putting small plates in the freezer then dropping a teaspoon of hot marmalade onto it. If the cooled marmalade wrinkles when pushed, it’s ready. Remember the color (an almost opaque dark orange) and consistency and the next time you’ll be able to tell by eye when it’s ready.
Pour into sterilized jars and seal.