Quick 3 Fruit Marmalade

 

jars of marmalade with citrus on marble tabletop for quick 3 fruit marmalade using an Instant Pot®
3 Fruit Marmalade

 

QUICK 3 FRUIT MARMALADE 

My quick marmalade recipe eliminates the process of squeezing out a muslim bag, and using an Instant Pot® speeds up the cooking process too. Win-Win.
Making marmalade is generally not a quick process. Boiling the fruit first does speed up the process, and eliminates the need for soaking the skins over night. Using an Instant Pot® for this process is my new quick go to trick.
Whilst I love making marmalade, I really don’t like the whole pips in a muslim bag thing, it’s just so sticky and messy.
This method is such a win if you are anything like me and can’t stand the stickiness of squeezing out a muslim bag. *shudders* 

This makes x 8 jam jars. The recipe can easily be halved if you do not have a large enough pot, or as much fruit.  I softened the fruit in the Instant Pot and then cooked on the stove because I was making a big batch and needed a larger pot than my 6L Instant® Pot.  I do find a wider pot better for making large batches as the evaporation is quicker. If you’re not as crazy a me making such large batches, this recipe can easily be halved and works well in a 6Ltr Intant Pot®  I have included both methods below. 

Prep Time: 1 hour

Cooking Time: 1 hr 40 mins 

Makes:  8 jars 

Ingredients 

2 kg of fruit, approx 600 g each lemon ( approx 4) ruby grapefruit ( approx 2) sweet oranges  ( approx 3-4) 

Water

2 kg white sugar 

Juice of 2 lemons

Method

Stage 1

  1. Scrub the fruit well with a bristle brush to remove any wax or pesticides from the skin. This is important, don’t skip this step. I soak my fruit in a 50/50 water and white vinegar solution first to break down the wax or pesticide layer. 
  2. Boil the fruit whole in a large pot of water, the fruit must be submerged. The pot must be large enough to hold all the submerged fruit as this will ensure there is enough liquid at the end of the cooking process to make the jelly.I use an 8.5L / 30 cm cast iron pot. Preferably don’t use aluminium as it will react with the citrus.  When making in the Instant Pot® I cut the fruit in half, to it could fit better in the pot, covered with water up to the line, and used the pressure cooker function for 20 minutes. 
  3. Boil the fruit for 30 – 40 minutes until soft. When soft, the skins are easily pierced with a toothpick. Remove the fruit, allow to cool. Reserve the liquid.
    Halve the fruit and scoop out the pips and pulp, the flesh will separate easily from the skins. Set the skins aside for the moment.


Stage 2

  1. Roughly chop the flesh and reserve the juice, return the chopped flesh, juice and pips to the pot with the reserved cooking liquid. Re-boil for 15 minutes to extract as much pectin as possible from the pips and pulp. If using an Instant Pot®, place the pulp and liquid in the pot and  using the Saute function on high bring to the boil for 10 -15 minutes, stirring to prevent the mixture sticking at the bottom.
  2. Whilst the pulp is cooking, slice up the peels as thin or thick as you like. I prefer thin and slice with a really sharp knife.
  3. Strain the cooked mixture to remove the pulp and pips.  Push the mixture through a strainer to get as much of liquid out as possible, and discard the pulp and pips.


Stage 3

  1. Add the sugar to the strained liquid, bring to the boil, stir continually until the sugar is dissolved. Once dissolved add the sliced peels, and reduce the heat to low and finally add the lemon juice.
    If using the Instant Pot® use the saute function and boil and bring to the boil, use the low setting, stirring continually to prevent burning on the bottom. 
  2. Cook over low heat for approx 1 hour or until jam reaches setting point on a sugar thermometer 106oC
  3. Whilst the jam is cooking sterilise the jars.
  4. Spoon hot jam into clean, dry sterilised jars and seal immediately to create a suction.
  5. Set aside to cool completely.

Variations

I have made different variations of this recipe. I have made lemon and lime, 5 citrus and 7 citrus.
The type of citrus may vary according to preference or availability of fruit. All the variations were delicious !

Marmalade on toast
3 Fruit Marmalade on toast

 

PIN FOR LATER

Quick 3 Fruit Marmalade

Print Friendly, PDF & Email