Instant Pot Spiced Orange Marmalade
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
40 mins
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Total Time
1 hr 40 mins
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Servings
24 servings
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Calories
105 kcal
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Course
Condiments
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Cuisine
American
Instant Pot Spiced Orange Marmalade
Description
This marmalade recipe combines mandarin oranges sliced thinly along with their pulp and juice, cinnamon stick, cloves, water, and sugar to create a spiced citrus preserve. The use of an Instant Pot speeds up the cooking by pressure simmering the mixture, which helps soften the peel and extract pectin from the fruit.
The marmalade is then brought to a boil on sauté setting to reach a jellying point at about 221-223°F, achieving the desired spreadable consistency. The inclusion of whole cinnamon and cloves adds fragrant warm notes balanced by the vibrant mandarin flavor.
Because the recipe does not include a traditional canning process, the marmalade must be cooled completely before refrigerating, and it is best consumed within a year. This marmalade pairs well with toast, biscuits, or as a glaze ingredient for meats or desserts.
Seed removal before cooking is important if the oranges are from a seeded variety, as seeds can affect texture and taste. Washing the fruit thoroughly before use helps ensure clean peels since the recipe uses the skins. This modern pressure cooker method allows making marmalade efficiently without long stovetop simmering.
Ingredients
- 1 pound mandarin oranges about 5-6
- 2 cups water
- 3 cups sugar divided use
- 1 cinnamon stick
- 3 clove whole
Instructions
- Cut the mandarin oranges in half from top to bottom. Cut each half into thin slices (no more than 1/4” thick). Retain as much of the pulp and orange juice as possible in the slicing process.
- Place the orange slices, pulp, and juice in the inner pot of the pressure cooker.
- Add the cinnamon stick, cloves, water and 2 ½ cups of sugar. Stir well.
- Close and seal the pressure cooker. Select high pressure for 10 minutes.
- When the time is up, allow the pressure cooker to naturally release the pressure (this takes about 25 minutes).
- Open the lid and turn on the sear/saute setting. (Remove the cinnamon stick and cloves if you can find them.) Bring the mixture to a boil and add the remaining ½ cup sugar. Bring back to the boil and cook until the mixture reaches 221 to 223 degrees F. Stir occasionally during the cooking to avoid scorching. (Can take up to 30 minutes to reach the needed temperature)
- When the marmalade has reached the jellying point (or tests correctly using an alternate method), turn off the heat and stir well. (See notes below for information on how to test for jellying point).
- Allow to cool for about 10 minutes and then ladle into jars. Let the jars sit at room temperature for 1-2 hours, then refrigerate for storage.
Notes
- Remove seeds from seeded orange varieties before cooking to avoid texture issues.
- Wash oranges thoroughly to remove dirt, waxes, and impurities since peel is used in the marmalade.
- Allow marmalade to cool completely before refrigerating to avoid bacterial growth; store refrigerated and use within one year.
- This is not a canned marmalade; jars are not processed after filling and must be kept refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 105kcal | 5% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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