This post is brought to you by T-Fal Mandoline Slicer. My opinions and love of jams and jellies remain my own.
It’s the weekend. A bag of oranges sits on the counter. I have an idea. Orange Marmalade.
It’s nice outside.
I tell myself, “Orange Marmalade takes FOREVER!”
Then it hits me Instant Pot Orange Marmalade.
I gave it a go!
We now have four pints and a large Tupperware container of Instant Pot Orange Marmalade that I made in about an hour.
I remember my grandmother standing over the stove.
Her wooden spoon stirring the pot of thinly sliced oranges.
The aroma filling the house as she boiled them down until their skin was soft.
The sun would glide across the sky and by dusk, she’d be pouring the last of the orange, sticky, jam into Mason jars.
I’m fortunate to have those memories.
My kiddos will only know that Orange Marmalade in the Instant Pot magically happens in less than an hour.
I’m okay with this.
If you haven’t tried marmalade, it’s sort of a cousin to jam or jelly.
Jelly you strain and basically the juice of the fruit becomes firm enough to spread.
Jam uses more of the fruit and juice.
Marmalade uses the skin of the fruit, making a chunky, delicious treat!
Seville oranges are my preferred orange.
I’ve used naval oranges with good result, however, the pith of the skin can make the marmalade have more of a bitter taste.
If you like blood oranges, they also make an excellent orange marmalade.
You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker orange marmalade!
You may also like this Instant Pot Lemon Cherry Marmalade recipe.It’s good!
Time Saving Tip: Use a mandoline for the oranges.
I used the T-Fal Mandoline Grater, and I did three pounds of oranges, in perfect 1/8-inch slices in about 7-minutes.
Clean up was easy, and the handy container captures all the goodness–ahem!- the juice, so nothing goes to waste!
It’s angled for optimum comfort; includes fine and coarse grating blades, slicing blade, and a julienne blade.
You can pick one up at Walmart for $19.99.
Instant Pot Orange Marmalade Recipe Ingredients:
3 pounds oranges (use oranges with thin skins to avoid the bitterness of the orange pith)
4 lbs sugar
1 cup water
You will also need:
3-4 pint jars
mandoline or sharp knife
Instant Pot Orange Marmalade Recipe Directions:
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 manual + High for 10-minutes.
Make sure venting is closed.
While the oranges 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 a natural release.
Open Instant Pot.
It will smell very much like oranges.
Pour in all the sugar and begin stirring.
You will need to continue stirring to dissolve the sugar and prevent it from scorching.
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 a 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 the traditional orange marmalade.
But the best part is that my family loves it!
It pairs very well with sourdough bread!
It’s easy to make and looks beautiful in jars.
It’s a great gift idea for any occasion–especially the holidays.
Orange Marmalade in the Instant Pot is a delicious treat and takes me back to being in my grandma’s kitchen on Sunday mornings.
It’s one of the sweetest memories that come to mind with every bite.
Yield: 5 pints
Serving Size: 1
Amount Per Serving: Calories: 1542Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 398gFiber: 6gSugar: 386gProtein: 2g