Easy-Peasy Instant Pot Orange Marmalade: Zesty Goodness in Just an Hour!
Are you ready to embark on a delightful orange marmalade adventure without the hassle? Look no further! With an Instant Pot by your side, you can whip up this tangy treat in about an hour. But before you jump into the citrusy wonderland, let’s go over some essential tips and tricks to ensure your marmalade turns out absolutely amazing!
Citrus Selection
The foundation of any great marmalade lies in choosing the right oranges. Opt for fresh, ripe oranges with vibrant colors, firmness, and a sweet aroma. Navel oranges are a popular choice due to their naturally sweet taste and low acidity, guaranteeing a flavor explosion in every spoonful. Seville oranges are my personal favorite for creating the perfect marmalade. Try this Lemon Cherry Marmalade if you prefer the zing of lemons—whatever flavor you crave, we have a marmalade to suit your fancy.
Proper Preparation
Before diving into the marmalade-making magic, give your oranges a thorough wash. If possible, go for organic oranges to avoid any unwanted pesticide or wax residue. And don’t forget to peel off those stickers or labels that might tag along!
Zest it Up
Want to enhance the citrusy goodness? Embrace the zest! Grate the outer colorful layer of the oranges using a microplane or fine grater, but be careful to avoid the bitter white pith. The zest will infuse your marmalade with an irresistible burst of flavor and aroma.
Bye-Bye Bitterness
Nobody likes a bitter marmalade, right? To ensure a sweet sensation, carefully cut away the peel and pith from the oranges, leaving only the juicy fruit segments. Thinly slice the peel into strips or chop it into small pieces to add delightful texture.
Sweetness Sensation
Marmalade traditionally requires a generous amount of sugar to balance the oranges’ tartness. However, feel free to customize the sweetness to your liking. Start with a recommended amount and adjust during cooking to craft your perfect flavor profile.
Master Your Instant Pot
Your trusty Instant Pot is the magic wand for this recipe, but be sure to follow the instructions for making jams or fruit preserves. Different models may have various settings, so consult your user manual for the right button to press.
Tame the Foam
As the marmalade cooks, it may foam up, threatening to escape the pot’s confines. Fear not! Simply skim off any foam that appears on the surface to avoid a sticky situation.
Stir and Swirl
Give your marmalade some love and attention by stirring it occasionally during the cooking process. This ensures even heat distribution and prevents sticking or scorching.
Jar Perfection
Show your marmalade some respect by sterilizing the jars and lids before filling them up. Boil them in water or use a dishwasher sterilization setting to keep your creation fresh and fabulous. You can repurpose mason jars with crafts like this mason jar soap dispenser.
Patience is a Virtue
Allow your marmalade to cool and set undisturbed in the jars. This time allows it to reach its desired consistency and texture. For maximum deliciousness, let it cool overnight or for several hours before indulging in its fruity goodness.
How to Make Instant Pot Orange Marmalade
Recipe
Prep Time: 20 minutes
Cooking Time: 25 minutes
Setting Time: 15 minutes
Servings: Approximately 3-4 pints
Ingredients
- 3 pounds fresh oranges (use oranges with thin skins to avoid bitterness)
- 4 pounds sugar
- 1 cup water
You will also need
- 3-4 pint jars
- Mandoline or sharp knife
- Candy thermometer
- Instant Pot
- Canning funnel
- Ladle
Step-by-Step Directions
- Wash the Oranges:
- Fill a sink with one gallon of water and 2 tablespoons of vinegar.
- Wash the oranges thoroughly and let them sit for 10 minutes. Remove stems and stickers.
- Slice the Oranges:
- Using a mandoline or sharp knife, thinly slice the oranges. For smaller pieces, stack and cut the slices into quarters.
- Save the orange juice as it adds delightful flavor to your marmalade.
- Pressure Cook the Oranges:
- Place the sliced oranges and 1 cup of water into the Instant Pot.
-
- Close the lid and set to manual mode at high pressure for 10 minutes. Ensure the venting is closed.
- Natural Release and Add Sugar:
- Allow a natural release of pressure.
- Open the Instant Pot, add all the sugar, and stir to dissolve.
- Sterilize the Jars:
- While the oranges are cooking, boil water in a large pot and submerge jars, rings, canning funnel, and ladle for 10 minutes. Turn off the heat and add the lids.
- Cook and Stir:
- Use the sauté setting on the Instant Pot. Cook and stir until the mixture reaches 223°F on the candy thermometer.
Expert Tips
- Choose the Right Oranges: Use thin-skinned oranges to avoid bitterness.
- Zest Carefully: Only grate the colorful outer layer to avoid the bitter white pith.
- Adjust Sweetness: Customize the sugar amount to your preference.
- Sterilize Jars: Ensure jars and lids are sterilized to keep the marmalade fresh.
- Use organic oranges to avoid pesticide residue.
- Thinly slice the peel for a smoother texture.
FAQs
- Can I use other citrus fruits? Absolutely! Try this recipe with lemons, limes, or even grapefruits for a unique twist.
- How long does the marmalade last? When properly canned and stored in a cool, dark place, your marmalade can last up to a year.
- Can I reduce the sugar? Yes, but remember that sugar helps with preservation and setting. Use a low-sugar pectin if you prefer less sweetness.
- Can I use different types of oranges? Yes, you can use different varieties like navel or blood oranges for unique flavors.
- How do I store the marmalade? Store in sterilized jars and refrigerate after opening.
Enhance Your Marmalade Experience
Try these recipes using this delicious Orange Marmalade:
- Orange Marmalade Candied Carrots
- Zesty Orange Marmalade Muffins with Cream Cheese Frosting
Time-Saving Tip: Embrace the Mandoline for Effortless Orange Slicing!
- The T-Fal Mandoline Grater slices three pounds of oranges into pristine 1/8-inch pieces in just 7 minutes.
- Available at Walmart for just $19.99.
Upgrade your breakfast game with Instant Pot Orange Marmalade. Discover a world of bold, citrusy flavors that will elevate your mornings and brighten your day. Don’t settle for the ordinary when you can have the extraordinary. Try our Instant Pot Orange Marmalade recipe today and savor the sweet taste of perfection!
NEVER USE THE INSTANT POT FOR CANNING.
Note: The Instant Pot, while a versatile and convenient kitchen appliance, is not recommended for traditional canning purposes. If you wish to preserve the marmalade for up to one year, use water bath canning with the best pressure canner in the market, the All American Pressure Cooker Canner.
I only do this to lock the lid; if you are wanting to store this, please water bathe your jars!
Jams can be preserved for up to 1 year using water bath canning, which differs from pressure canning.
You can also do water bath canning in a pressure canner or cooker.
Place in the refrigerator for best storage— it’s so good it won’t last long!
Instant Pot Orange Marmalade Recipe in About an Hour!
This Instant Pot Orange Marmalade Recipe is delicious and ready in about an hour. Makes 3-5 pints so there's some for now and some for later!
Ingredients
- 3 pounds oranges
- 4 lbs sugar
- 1 cup water
- You will also need:
- 3-4 pint jars
- mandoline or sharp knife
- candy thermometer
- Instant Pot
- ladle
Instructions
- Wash the oranges. 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 oranges into Instant Pot and add 1 cup water.
- Place lid on Instant Pot and set to High for 10-minutes. Make sure the venting is closed.
- While the oranges are cooking, fill a large pot that will hold your pint jars ¾ full with water, set over high heat and bring to a boil. Place 3-4 (8-ounce) 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 a natural release.
- Open Instant Pot. It will smell very much like oranges.
- Pour in all the sugar and begin stirring.
- Turn the heat up (I placed Instant Pot on saute). Continue to cook and stir combining the sugar.
- Keep occasionally stirring until the 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.
- Place in the refrigerator--it's so good it won't last long!
Nutrition Information:
Yield: 400 Serving Size: 1Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 0g
Nutritional Information may not be accurate
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