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 cant 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
Read my how-to post for tips on how to sterilise jars and test for set.
Quick and Easy Marmalade
- 750 g Seville oranges
- 1 lemon
- 300ml water
- 1 kg preserving or golden granulated sugar
- 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.