The ORANGE MARMALADE WITH PRESSURE COOKER is perfect to enjoy plain on a slice of bread or toast for breakfast or for making pies or other desserts.
To make this recipe, we used the Lagostina Irradial Control Lagoeasy’Up, 5 L, 8.66 inches pressure cooker, and it was easy to use, with a few small tricks it became our ally in the kitchen.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 950 g of jam
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Orange Marmalade with Pressure Cooker:
- 2.2 lbs organic oranges
- 1 lemon (juice)
- 2.5 cups granulated sugar
Tools for Orange Marmalade with Pressure Cooker:
- 1 Pressure Cooker
- 1 Knife
Steps for Preparing and Cooking Orange Marmalade with Pressure Cooker:
Wash the organic oranges well and dry them thoroughly.
We recommend using organic oranges since both the peel and the flesh are used and consumed.
Place an orange on a cutting board, cut off the two ends, halve the orange, and then slice each half into thin slices. Once sliced, cut them in half again to obtain slices not too large.
Alternatively, you can slice them very thinly; as you can see from the photo, we left the peels thicker.
As you cut the oranges, place them in the pressure cooker.
Once all the oranges are sliced, add the sugar to the pot along with the juice of one lemon. Stir well with a wooden spoon.
Close the pressure cooker and let it rest for 2/3 hours.
You can also prepare it in the evening and cook it in the morning.
After the resting time, stir the mixture well, you will notice the sugar starting to dissolve in contact with the juice released by the oranges.
Close the pressure cooker, make sure the valve is aligned with the pot image, turn on the gas at medium-high flame, and when you hear the whistle or when the leverblock rises, it means the pot is in pressure. Lower the gas, and from this moment, start timing the marmalade cooking, which is 20 minutes.
(For safety, we always prefer to check the marmalade after 10 minutes to see how the cooking is proceeding).
When the cooking time is over, turn off the gas, let it rest for 5 minutes without opening the valve, then slowly release the steam by turning the valve. When the leverblock lowers, you can open the pressure cooker.
We recommend following this step carefully to avoid marmalade liquid escaping from the valve.
Stir the marmalade well, if it is still too liquid, you can let it dry over a high flame or put it back in pressure and cook for another 5 minutes.
Now you can either consume the orange marmalade immediately or put it in sterilized jars while still very hot, close the jars, turn them upside down to cool completely, and then store them in a cool, dark place.
After cooking, we obtained 950 grams of marmalade.
COOKING IN THE MULTICOOKER:
The ingredients and cooking times remain unchanged, use the pressure cooking program.
Notes
If you like, you can also add 1 apple, peeled and then grated with a large-hole mandoline, placing it in the pot with the macerated oranges.
