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1
Peel 7 the oranges.
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2
Cut up the oranges to about 1 cm pieces, and put into a pressure cooker.
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3
If cutting is too much work, just divide into segments with your hands.
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4
Put the granulated sugar and lemon juice in the pressure cooker, and mix about 30 times until everything is well combined.
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5
Use granulated sugar, or the final jam will have a bad color.
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6
Lock the lid and bring up to pressure over medium heat.
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7
When it reaches pressure, turn the heat down to low.
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8
If you brought up the heat from low to high, cook for 2 minutes.
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9
If on low pressure, cook for 3 minutes.
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10
I cooked for 3 minutes.
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11
Cook under pressure for 3 minutes, then turn off the heat.
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12
Leave it to cool down and de-pressure naturally.
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13
When the lid can be unlocked, take it off and simmer over medium-high heat while mashing the orange pieces with the back of a ladle.
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14
It's ok that there's a lot of moisture in the cooker when you open it.
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15
Done.
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16
Adjust the simmer time depending on how much you make.
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17
The longer you simmer it, the more moisture will evaporate and the thicker the jam will become.
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18
It will thicken even more after a few days.
