4.9 from 57 votes
Instant Pot Spiced Orange Marmalade
Instant Pot Spiced Orange Marmalade uses mandarin oranges, whole spices, and sugar cooked under pressure to quickly capture bright citrus and warm spice flavors. After pressure cooking, the marmalade is finished on sauté mode to reach a jellying point for a spreadable texture. The recipe includes practical tips on seed removal and cooling jars before refrigeration, ensuring proper storage as this is not a shelf-stable canned marmalade.
Prep Time
20 mins
Cook Time
40 mins
Additional Time
40 mins
Total Time
1 hr 40 mins
Servings:
24
servings
Calories:
105 kcal
Course:
Condiments
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 servings
Amount Per Serving
Calories 105
% 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.