Prep 45 mins
Cook 30 mins
Cooking the fruit in a pressure cooker speeds up the whole marmalade-making process. I used Meyer lemons, but any citrus you like can be used. You can adjust the sweetness or tartness to suit your own palate by varying the amount of sugar; don't use less than a 1:1 ratio, though. Citrus juice can be used for all or part of the water; make sure to use the minimum amount of water your pressure cooker calls for. My pressure skillet requires 2 cups of liquid, which worked perfectly with 2 pounds of prepared fruit. You can make a small batch with as few as two lemons, as the recipe is based upon weight. Yield will vary according to the amount of sugar you choose to use. I got 3 3/4 pints using 2 pounds each of prepared fruit and sugar. Cardamom pods or a piece of vanilla bean could also be added for a more exotic flavor, but should be removed after cooking. Do not use ground spices, as they can make the product murky. Adapted from a recipe by Laura Pazzaglia published on her blog site, http://www.hippressurecooking.com/
- 2 lbs lemons
- 2 -4 lbs sugar, to taste
- water (or a mixture of the two in the minimum amount required by your pressure cooker's manufacturer) or citrus juice (or a mixture of the two in the minimum amount required by your pressure cooker's manufacturer)
- Thinly slice the clean fruit. A mandoline is ideal for the job. Remove end slices, as they are mostly bitter pith. Be careful to remove any seeds or pieces of seeds. Cut the slices into quarters. Weigh the prepared fruit; you will need to know the weight when it comes time to add the sugar.
- Place the prepared fruit and the water or juice in the pressure cooker, lock down the lid, and bring it to pressure on high heat. Decrease the temperature and cook at high pressure for ten minutes. Remove from heat and allow pressure to dissipate naturally.
- Calculate how much sugar to add. You will need to use one to two times the weight of the prepared raw fruit. Start with an equal amount, then add more to taste. Mix the sugar into the warm cooked fruit and stir to dissolve. Bring to a boil, and cook until the mixture reaches 212 degrees Fahrenheit, 100 degrees Celsius.
- Fill clean, sterile jars, leaving 1/2 inch headspace, apply lids and rings and process in a boiling water bath for five minutes. If not processed in a boiling water bath it must be kept under refrigeration.