Homemade marmalade is delicious but making it the traditional way can be a bit time consuming and fiddly. Is there really such a thing as quick and easy marmalade?
Well if you have a food processor then yes this certainly makes the preparation easier and quicker too.
Add a pressure cooker into the equation and you can dramatically reduce the cooking time too. So this method makes it about as easy and as quick as it can be.
Preparing the peel for marmalade
Unless you like shredless marmalade (personally I can't see the point of marmalade without delicious bits of peel in it) then shredding the peel is what seems to take the most time when making marmalade traditionally.
First, you have to cut the fruit in half, then squeeze out the juice. Next you scoop out the remaining flesh, pith and seeds (set that side you will need that later). Then cut the pieces in half again before cutting the peel into thin strips.
Even if you like chunky bits of peel as I do, it can still be a little time consuming. It is also essential to have a sharp knife. I once made some at a friends house and let's just say her knives left a bit to be desired. Boy, it was hard work!
For this quick and easy marmalade, I simply cut the quartered orange peel pieces in a food processor. Do this in two batches and use the pulse button as you don't want to reduce the peel down to a paste.
Once you have chopped the peel simply add to the pan along with the juice and continue as you would before.
You could argue it doesn't look as pretty as hand-shredded peel but I think it looks just fine and it tastes just as good!
Cooking the peel
Once the peel is prepared it needs to be cooked until very soft. This usually takes about 2 hours.
In a pressure cooker, it takes just 12 minutes at pressure. That's a dramatic time saving!
I don't have a pressure cooker and a food processor!
So if you have both a pressure cookery and a food processor, yes I think this really makes it a quick and easy marmalade.
If you don't have a pressure cooker you can still save time by chopping the fruit in a food processor and then using a conventional recipe (the recipe quantities are different when making in a pressure cooker). See my post How to Make Marmalade for the recipe.
If you don't have a food processor but do have a pressure cooker then follow this recipe shredding the peel by hand.
How to make quick and easy marmalade step by step
Squeeze the juice and scoop out the flesh. place the peel in two batches into the foodPprocessor. Chop the peel. Tie the flesh, pith and pips in a bag of muslin add the peel to the pan with the juice, add the muslin bag and water. Cook. Open pressure cooker and add the sugar, heat gently until sugar dissolves. Bring to the boil and boil for about 10 minutes or until set. Use the wrinkle test to check setting point has been reached.
Read my how-to post for tips on how to sterilise jars and test for set.
Quick and Easy Marmalade
Equipment
- pressure coooker
- food processor
Ingredients
- 750 g Seville oranges
- 1 lemon
- 300ml water
- 1 kg preserving or golden granulated sugar
Instructions
- 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.
Tanya Draper says
I made this yesterday. I had enough oranges for 2 batches. Overall I thought it was good, this is the first time I have made marmalade, I make a lot of jams throughout the year. The first batch I used too high a heat on my hob to bring the pressure cooker up to pressure and as a result some of the peel had burnt on the bottom and most of the liquid evaporated. I added 500ml of water and stirred in all the stuff stuck on the bottom. Thankfully it didn't taste burnt! Once the sugar was added it tasted fine, just much darker than it should have been. The second batch I used a much lower temperature on the hob and let the pressure cooker come up to pressure slowly, then turned it down to hold it at pressure. This time no burnt peel! I did need to add some more water though; about 200ml. I filled 3.5 1lb jars from each batch. My husband tasted it and like it, so all good! Thank you.
Jacqueline Bellefontaine says
Ohh sounds like you have enough marmalade to keep you going. I perdonally quite lark a dark marmalade that tastes almost caramelised. Enjoy
Margaret Chalk says
Good morning from Australia.
I do love marmalade and am going to try the pressure cooker method when Seville oranges are available here in August (it is mid-Summer now). While reading your recipe, I noticed that you chuck in the lemon peel so as not to waste it. I find that this can sometimes alter the flavour too much, so I microplane the peel, put it in a ziplock bag and freeze it. I then have lemon zest for other recipes whenever I want it.
Love your work and hope your wrist heals quickly,
Margaret
Jacqueline Bellefontaine says
What an excellent idea for saving waste from the lemon peel. I shall certainly start using that whenever i just want juice from a lemon. Pressure cooking the peel whether you shred by hand or chop in a food processor is a great time saver not to mention energy saver too. Look forward to hearing how you get on when you try it.
Michelle - Lost in Food says
Ok I am admitting that I have never made marmalade - loads of jams and jellies but no marmalade! I am hanging my head in shame! I'd love a pressure cooker and now looking at this recipe want one even more! Thanks for sharing with #CookBlogShare. Michelle x
Jacqueline Bellefontaine says
You are missing out Michelle!
Chloe Edges says
Can you believe I've never made marmalade?! No me neither!
Rosemary says
This looks delicious - definitely marmalade season at the moment. I am planning on having a bit of a marmalade-making session this weekend but unfortunately don't have a pressure cooker!
Jacqueline Bellefontaine says
I love my pressure cooker in fact I have two an instant pot and a traditional pressure cooker that goes on the hob.
Jhuls @ The Not So Creative Cook says
I love marmalade but I haven't tried making one myself. This looks so good, Jacqui. I hope you can send me a bottle. 😀 Thanks for sharing!
Jacqueline Bellefontaine says
Hi Jhuls, with this method there's no need for me to send you a jar you can easily make it yourself 😉