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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/
Units: US | Metric
Serving Size: 1 (1814 g)
Servings Per Recipe: 1