Pressure-Cooker Marmalade

Preparation info

  • Makes

    2.5–2.75 kg

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

It takes less than half the time to make marmalade using the pressure cooker, hut you can only make small quantities at a time.


  • 900 g/2 lb Seville oranges
  • 2 large lemons
  • 1.75 litres/3 pints water
  • 1.75 kg/4 lb granulated or preserving sugar


    Scrub the fruit and pick off the small disc at the stalk end. Cut a slice off the top and bottom of each fruit and place the fruit in the pressure cooker, having removed the trivet at the base. Add 2 pints (generous litre) of the water, cover and bring up to pressure. Cook at 7 - kg (15 - lb) pressure for 15 minutes. Then reduce the pressure quickly under cold running water. Strain off the liquid from the pan and reserve.

    When the fruit is cool enough to handle, halve the oranges and lemons and using a teaspoon scoop out the pips and pith from the centre of each. Boil these up with the remaining water for 20 minutes and then strain into the reserved liquid. Slice the peel evenly and measure the liquid and peel back into the open pan – this recipe should yield about 2.25 litres (4 pints).

    For this second stage in the recipe the pressure cooker lid is not required; only the pan base is used. For each pint (generous 0.5 litre) of juice and peel add 450 g (1 lb) granulated or preserving sugar. Stir over low heat until the sugar has dissolved and then bring up to the boil. Cook briskly for a set – this takes 15–20 minutes. When setting point is reached, draw the pan off the heat, skim and leave to stand for 15–20 minutes. Ladle or pour into clean dry jars. Cover with waxed circles while hot and seal when cold.