Pressure Cooker Lemon Marmalade Recipe

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Recipes.net Team Published: May 17, 2020 Modified: September 18, 2020
Pressure Cooker Lemon Marmalade Recipe

This marmalade features bright and tart citrus flavor. This sweet and sour combo is a dessert dream come true.

How To Make Pressure Cooker Lemon Marmalade

All you need are a pressure cooker and lemons combined to make a delicious marmalade in under an hour. 

  • 5 large lemons (seedless )
  • 8 cup water
  • 8 cup sugar
  1. Remove the peels from the lemons as well as their tough centers.

  2. Squeeze the juice from the lemons and tie the pith and pips in muslin.

  3. Cut into round slices and then into half crescents.

  4. Put the juice into the pressure cooker.

  5. Then add the water, peel, and muslin bag.

  6. Put the lid on and turn the pressure cooker to high and cook for 10 to 15 minutes.

  7. Reduce the pressure slowly at room temperature.

  8. Using a spoon, squeeze the juice from the muslin bag into the pressure cooker again and discard the bag.

  9. Add sugar and heat gently.

  10. Stir until the dissolved.

  11. Increase the heat to a boil rapidly in an open pan until it sets.
  12. Cool the lemon marmalade until a skin forms and then pour into warm dry jars.

Jars for storage

How To Make Pressure Cooker Lemon Marmalade

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All you need are a pressure cooker and lemons combined to make a delicious marmalade in under an hour. 

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves:
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Ingredients

  • 5 large lemons, seedless
  • 8 cup water
  • 8 cup sugar

Instructions

  1. Remove the peels from the lemons as well as their tough centers.

  2. Squeeze the juice from the lemons and tie the pith and pips in muslin.

  3. Cut into round slices and then into half crescents.

  4. Put the juice into the pressure cooker.

  5. Then add the water, peel, and muslin bag.

  6. Put the lid on and turn the pressure cooker to high and cook for 10 to 15 minutes.

  7. Reduce the pressure slowly at room temperature.

  8. Using a spoon, squeeze the juice from the muslin bag into the pressure cooker again and discard the bag.

  9. Add sugar and heat gently.

  10. Stir until the dissolved.

  11. Increase the heat to a boil rapidly in an open pan until it sets.
  12. Cool the lemon marmalade until a skin forms and then pour into warm dry jars.

Recipe Notes

Jars for storage

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