Instant Pot Lemon Cherry Marmalade Recipe

It’s the weekend. My birthday weekend. I’m enjoying the sunshine and decide happiness rests in a batch of Instant Pot Lemon Cherry Marmalade. It’s so easy. Gone are the days my grandmother stood over the stove slicing and stirring marmalade. If you prefer that method, you can make this Lemon Cherry Marmalade recipe without an Instant Pot.

Besides, when this marmalade is done, it is a stunning beauty. Usually, I made this for Christmas, but I’m no longer limiting my favorites to seasons!

You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker lemon cherry marmalade!

 

It’s good!

You may also like this Instant Pot Orange Marmalade Recipe from Today’s Best Recipe.

Time Saving Tip: Use a mandoline for the oranges and lemons. I used the T-Fal Mandoline Grater, and I did the oranges and lemons, in perfect 1/8-inch slices in about 4-minutes. Plus, it saves the juice that just adds so much flavor to the marmalade. You can pick one up at Walmart for $19.99.

It’s delicious on breads, oatmeal, and rice pudding.

Instant Pot Lemon Cherry Marmalade Recipe Ingredients:

• 3 Medium Oranges
• 2 Lemons
• 1-1/2 cups cold water
• 1 tsp Ginger Paste
• 6 cups granulated sugar
• 1 bottle (6 ounces) maraschino cherries, drained and chopped)
• 1 pouch liquid pectin
• 1 tsp. lemon extract (optional)

You will also need:

• 3-4 pint jars
• mandoline or sharp knife
• candy thermometer
• Instant Pot
• ladle

Instant Pot Lemon Cherry Marmalade Recipe Directions:

• Wash the oranges and lemons. The method I use is one gallon of water in the sink with 2 Tablespoons vinegar. I dump the oranges in and let them sit for 10-minutes. Pull off stems and stickers.

• Using a mandoline or sharp knife, thinly slice the oranges. If you don’t like big pieces of orange rind, you may want to stack and cut the slices into quarters. (I opted not to do this.)

Make sure you save the juice. It adds so much flavor to your marmalade.

•  Place sliced lemons and oranges into Instant Pot and add 1.5 cups cold water.

•  Place lid on Instant Pot and set to manual + High for 10-minutes. Make sure venting is closed.

• While the oranges and lemons are cooking, fill a large pot that will hold your pint jars 3/4 full with water, set over high heat and bring to a boil. Place 3-4 (pint) jars and rings, canning funnel, and ladle into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

•  When the timer goes off, allow natural release.
• Open Instant Pot. The smell of citrus is amazing!

 

• Drain the maraschino cherries and slice in half.

• Pour in all the sugar and the pectin begin stirring.

 

• Turn the heat up (I placed Instant Pot on saute). Continue to cook and stir combining the sugar, ginger paste, maraschino cherries and lemon extract.

• Keep occasionally stirring until inserted candy thermometer reaches 223-degrees.

Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If the mixture is thin and runs easily, it is not ready.

• Allow marmalade to cool–about 15-minutes.

Marmalade will be darker and somewhat thicker (though still thin in consistency).

• Remove pint jars and accessories from the pot of water, dry with a clean, dry towel.
• Using a ladle, spoon marmalade into pint jars, leaving about a 1-inch clearance at the top.

 

• Seal with lid and place upside down to cool. This will seal the jar’s lid. NEVER USE THE INSTANT POT FOR CANNING. I only do this to lock the lid, if you are wanting to store this please water-bathe your jars!
• Place in the refrigerator for best storage— it’s so good it won’t last long!

 

This Instant Pot Marmalade Recipe was so easy and far less time-consuming than traditional Lemon Cherry Marmalade.

 

But the best part is that my family loves it!

It pairs very well with croissants!