Today’s Best Recipe is Instant Pot Orange Marmalade. From Start to Finish it’s ready in about an hour.
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 Orange Marmalade Instant Pot that I made in about an hour.
I remember my grandmother standing over the stove.
Her wooden spoon stirred the pot of thinly sliced oranges.
The aroma filled 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, orange jam recipes 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 fruit and juice.
Marmalade uses the skin of the fruit (in this case fresh oranges), making a chunky, delicious treat!
In layman’s terms, Jam is made from whole or cut-up pieces of fruit with sugar.
Jelly is made from only fruit juice and sugar.
Marmalade is preserves made with citrus—using the whole fruit, along with the rind.
Seville oranges are my preferred orange.
I’ve used navel oranges with a good result, however, the pith of the skin can make the marmalade have more of a bitter taste.
Thin orange peel is going to create less “chunk”.
If you like blood oranges, they also make excellent orange marmalade.
You may want to check out our Pinterest Instant Pot Board for more dinner inspiration like this pressure cooker orange marmalade!
Here we go. Here’s how to make orange marmalade easy!
A few notes about making orange marmalade.
I use the soft gel method and it works for me.
However, you can add 1 package of pectin, if you like as a marmalade recipe with pectin.
Pectin is the carb found in most fruits.
This is what helps your jam or jelly “set”.
Pectin comes naturally when boiling the orange seeds–you can add a packet of pectin, but I find it is not necessary.
Cooking is like chemistry and therefore you need a ratio of pectin, acid, and sugar for the marmalade to set properly.
Don’t skimp on the sugar.
You control how much sugar.
If you are opting for less sugar, try a “low sugar” pectin pack.
If you want a “thicker” marmalade, boil longer to the desired consistency, keeping in mind it may take up to 7 minutes to see how “set” it is..
You can speed up the “test” set process by placing a clean plate in the freezer.
Once you feel your marmalade has “set” drop a bit of marmalade on the freezer plate and return the plate to the freezer for one minute.
Remove the plate from the freezer and tip it side to side.
The marmalade is “set” when the surface of the marmalade wrinkles slightly but does not run along the side of the plate immediately.
You may have to do this “test” several times to reach the setting point.
Making Instant Pot Orange Marmalade allows you to create the marmalade to the consistency you prefer.
If you don’t like “chunky” Orange Marmalade, you can strain the rinds, leaving the clear jelly from the juices.
Try these recipes using this delicious Orange Marmalade:
Orange Marmalade Candied Carrots
Zesty Orange Marmalade Muffins with Cream Cheese Frosting
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, a slicing blade, and a julienne blade.
You can pick one up at Walmart for $19.99.
Instant Pot Orange Marmalade Recipe Ingredients:
3 pounds fresh oranges (use oranges with thin skins to avoid the bitterness of the orange pith)
4 pounds sugar
1 cup water
You will also need:
3-4 pint jars
mandoline or sharp knife
Instant Pot Orange Marmalade Recipe Directions: (with step photos)
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 orange 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 pressure for 10-minutes.
Make sure the venting is closed.
Sterilize the jars:
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 on the electric pressure cooker, allow a natural release.
Open Instant Pot.
It will smell very much like oranges.
Pour in all the sugar into the cooked oranges and begin stirring.
You will need to continue stirring, make sure you reach all the way to the bottom of the pot, to dissolve the sugar and prevent it from scorching
Turn the heat up (I placed Instant Pot on saute setting).
Continue to cook and stir combining the sugar.
Keep occasionally stirring until the inserted candy thermometer temperature reaches 223-degrees.
Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled, cold 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 the hot sterile jars, leaving about a 1-inch clearance at the top.
If you prefer it to be smoother, you can pour the marmalade mixture into jars over a fine-meshed sieve to capture the peel.
Seal glass jars 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!
Jams can be preserved for up to 1 year using water bath canning which is different from pressure canning.
You can do water bath canning in a pressure canner or cooker as well.
I highly recommend buying the All American Pressure Cooker Canner which is the best pressure canner in the market.
Place in the refrigerator for best storage— it’s so good it won’t last long!
This Instant Pot Marmalade is an easy recipe 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.
It is free of any artificial colors, no preservatives, no additives.
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.
This homemade marmalade is ready for eating or making copycat Panda Express orange chicken or your favorite Instant Pot Orange Chicken recipe.
- 2 ¼ cups water
- 1 ½ cups short grain white rice (Arroz)
- 1 (1/4 inch x 3 inch) strip lime peel
- ½ cup water
- 1 cinnamon stick (Canela)
- 2 tablespoons anise seed, crushed
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk (leche condensada dulce)
- 1 tablespoon vanilla extract (extracto de vainilla)
- ¼ teaspoon salt
- ¾ cup raisins (Optional) (Pasitas)
- In a medium saucepan, combine 2 1/4 cups of water, rice, and lime peel. Bring to a boil over medium heat, then reduce heat to medium-low heat, cover, and simmer for 20 minutes until the rice is tender.
- While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in a small saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove the saucepan from the stove. Strain flavored water through a sieve, into a bowl and set aside, discarding cinnamon sticks and anise pieces.
- After the rice has simmered for 20 minutes, use a slotted spoon to carefully remove the lime peel. Adjust heat to low heat, and gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, salt, and add raisins, if desired. Stir continuously but gently to keep the grains in tact, until the mixture thickens, about 7 to 10 minutes.
- If the pudding is too watery after 10 minutes, turn up the heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dessert bowls, or a large bowl. Arroz con Leche will thicken as it sits, absorbing the liquid. Sprinkle generously with ground cinnamon. Store leftover rice pudding in the refrigerator until ready to serve.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 151Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 109mgCarbohydrates: 32gFiber: 1gSugar: 16gProtein: 3g
Nutritional Information may not be accurate
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