Pressure Cooker Marmalade Fast Recipes
QUICK AND EASY MARMALADE
A traditional British preserve made in a pressure cooker to save time. Delicious served on toast.
Provided by Jacqueline Bellefontaine
Categories Breakfast
Time 3h
Number Of Ingredients 4
Steps:
- Line a bowl with a square of muslin. Wash the 750g (1lb 10oz) oranges and 1 lemon. Cut in half and squeeze out the juice. Place the juice in a pressure cooker and the pips into the muslin lined bowl.
- Scoop out any remaining flesh with a teaspoon and add to the pips in the bowl.
- Cut the orange shells in half again. Divide into two or three batches and chop in a food processor using the pulse button.
- Place the chopped peel in the pressure cooker and add 300ml (½ pt)water. Tie the muslin up into a bag containing the pips and flesh and add to the pan.
- Close the pressure cookery and bring up to high pressure. Once the pressure has been reached set a time and cook for 12 minutes. Remove from the heat and allow the pressure to release slowly.
- Remove the lid. Lift out the muslin bag and squeeze as much as you can out of the bag by pressing between two saucers.
- Add 1 kg (1lb2oz) preserving or golden granulated sugar and heat gently stirring until the sugar has completely dissolved.
- Once the sugar has dissolved, increase the heat and bring to a rapid boil. Boil for 10 minutes then test for a set by placing a small spoonful of marmalade on a cold saucer and allowing to cool. The marmalade will wrinkle when pushed with your finger once setting point has been reached. If a set has not been reached then boil for another 5 minutes and test again. Repeat until a set is reached.
- Remove from the heat and allow to stand for about 15 minutes.
- Stir again then pot into sterilised jars. Seal and allow to cool.
Nutrition Facts : ServingSize 1 jar, Calories 1056 kcal, Carbohydrate 272 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 78 mg, Fiber 5 g, Sugar 267 g
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