Super-Simple Orange Marmalade
Serving Size / Yield
- 2 lbs. oranges, washed
- 4 lbs. sugar (or Splenda for a diabetic variant)
- 2 C. water (or minimum needed for your pressure cooker)
Using a sharp knife or mandolin, slice the oranges very thinly. Remove the seeds as necessary. Stack the slices and slice into fourths.
Place the orange slices into the pressure cooker. Add the minimum-required water and lock the lid. Turn the heat up to high and once high pressure is reached, allow to cook for ten minutes.
After ten minutes, remove the cooker from heat and allow to decompress naturally.
Add the sugar to the opened pressure cooker and stir until it melts. Turn the heat back up and bring to a rolling boil for 5 minutes. The temperature of the mixture should reach 212 degrees.
Using a ladle or wide funnel, add the contents into sterilized jars. Loosely screw on the tops of the jars. Wash the pressure cooker out quickly and place the jars onto the rack or steamer basket of the pressure cooker (make sure they do not touch one another).
Use moistened tea towels to create buffers between the jars in the pressure cooker.
Fill the pressure cooker with water to top the jars. and set the pressure cooker to "no pressure" or "exhaust." Lock the lid and heat under high until an even vapor begins coming out of the vent.
Turn the heat down to medium so it doesn't boil over and allow to cook for 5 minutes.
After 5 minutes, turn off the heat and remove the lid. Lift the jars out and place them onto a clean towel to cool. The jars will emit a popping sound as they cool. This means the jar has sealed correctly and can be stored outside fo the fridge.