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Pressure cooker marmalade
Pressure cooker marmalade from grandMattie |
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Ingredients1kg Seville oranges1l water Juice 2 lemons 2kg Sugar |
Handy HintIf you chop the peel in a food processor, the marmalade becomes mushy, and unattractive to look at - besides hand cutting is rather therapeutic. • I use only ½ the water for the first cooking, and add the rest with the sugar. It is quicker. • Make sure you have squeezed all the “gloop” through the muslin bag. It is the pectin that aids setting. If you are making several batches, just keep on adding more pips, etc., to the bag until it is fairly full. • I never bother warming the sugar. • If the sugar isn’t completely dissolved, it will crystallise and spoil the texture and flavour of the marmalade. 3 Fruit - use 1 kg mixed citrus Kumquat - 1 kg kumquats Lime, lemon, Grapefruit, etc. Made exactly the same. Cranberry - add a couple or more handfuls of cranberries fresh or dried when adding sugar. Blueberry - ditto Ginger - add preserved ginger, chopped fine, with the sugar. Probably 3-4 pieces, it depends how gingery you want it. Add powdered ginger as well, again with the sugar, if you want it stronger, but it makes the marmalade look cloudy. Rum and Raisin - add raisins with sugar, and 2-3 tbsp. rum just before potting. Check set as the liquid might make it too runny. Whiskey/Drambuie - ditto Tangerine Marmalade [and all combinations of citrus] 1 lb. tangerines 1 lemon 2 lb. sugar Clementine Marmalade [and all citrus combinations] 1 lb. clementines 1 1/2 lb. sugar tsp. Lemon juice They recommend soaking cut fruit overnight - but then it is recommended that cut Seville oranges are soaked overnight! Caribbean Marmalade - The usual stuff - mixed citrus – then add 2 tsp. Black, rough rum at bottom of each jar. Rum & Raisin Marmalade 675g sweet oranges 1.5 lb 675g lemons 1.5 lb 1.7 l water? 3 pts 175 g raisins 6 oz 2.7kg sugar 6 lb rum… Make marmalade as usual, including the raisins. Add 2 tsp rum at bottom of jars when bottling. Marmalades Brandy, Whisky, etc. Add 2 tsp. per lb. of fruit just before [?] setting point Ginger 2 oz crystallised ginger per 1 1/2 lb. fruit at same time as sugar Thick Dark 1 tbs. black treacle per lb. sugar at same time as sugar |
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Method1. Cut oranges, squeeze to remove pips. Remove the membranes to leave only the pith and skin. SAVE membranes, pulp and pips and put into a muslin bag;2. Chop the peel as finely or coarsely as desired 3. Put chopped peel, bag of seeds and the water in the pressure cooker, cook on medium or low for between 15 and 20 minutes (the greater cooking time if on low). 4. Allow to reduce pressure slowly; 5. Remove muslin bag and squeeze out as much juice as possible; 6. Add warmed sugar over gentle heat until sugar is completely dissolved; 7. Boil hard until set is reached. 8. Stir in a knob of butter to dissipate the froth. Pour into warm jars, leaving only about ½ cm at the top. It will shrink on cooling. If metal lids are used, put them on immediately. 9. Enjoy. Marmalade will last for several years, though after about 18 months it will start to lose its flavour. | |||||||||||||||||||
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