This Instant Pot Orange Marmalade is a keeper recipe. Just 2 ingredients and so much less time, it is amazing. The best part is that it is free of additives and all natural.
Choose Thin-skinned oranges.
Since we use the fruit with its skin, this is an important step. Either you are using the organic or regular kind, washing it right is a must. Clean the oranges off any stickers or stems. Then fill a large pot with about 1 gallon of water and add about 2-3 tbsp Vinegar to it. Dunk the oranges to the water and let stand for 10 minutes. Drain the water and the oranges are ready to be used.
In order to obtain that perfect spreadable Marmalade, it is important to prepare the Oranges right. You may use a Sharp Knife (on sale right now) or a Mandoline to prepare the oranges. You must cut or grate the oranges with their skin very thin for the best result. Also, you may make the cuts long or short. I kept them medium length.
Add thinly sliced oranges with their skin and juice to the Inner Pot of the Instant Pot. Place the inner pot inside the IP. Plug it in. Add the water. Close the lid and set the valve on SEALING. Press the Manual/Pressure Cook Mode and set it on HIGH for 10 minutes. After the timer goes off, follow NPR (natural release).
Since the basic prep is done till the above step, now we set on to make the Marmalade.
Add Granulated Sugar to the Oranges now. Press the Saute Mode and set it on for 25 minutes on NORMAL MODE. Stir the sugar well in the Cooked Oranges. And cook for about 22-23 minutes till the Orange Marmalade is set to its consistency. I went by the timing since I didn't have the candy thermometer and it set well. If you have a Candy Thermometer, then cook till the temperature rises to 223-225 degrees F.
VERY IMPORTANT - It is very important to keep stirring the marmalade while it is cooking. Since there is sugar in it, it will start caramelizing and burning at the bottom. So keep stirring the pot often. Your Instant Pot Orange Marmalade is ready.
It is a simple test. Place a plate in the freezer before you start the process. When the marmalade is done, take the plate out. Place a teaspoonful of marmalade at the back of the chilled plate. If the marmalade is done, it will be gel-like and move just slightly. And If the marmalade is runny, then cook for some more time.
I have made a small batch of the marmalade and can easily fit in 2 small mason jars of 6 ounces each. You will get about 12-15 ounce of Orange Marmalade from this recipe.
Before you start the process, boil 2 of the 6 ounces clean jar with lids or 1 large jar in water for about 10-15 minutes. Take them out and dry with a clean paper towel.
Once the Orange Marmalade is cooled for about 15-20 minutes, fill up the jars with it. Store in refrigerator.
Since there is a chance that you will indulge liberally on it, it would finish soon.
The marmalade can be used as a spread. Toast your favorite slice of bread, apply some butter and then spread a generous layer of ORANGE MARMALADE on top. Bliss.
You can dilute the Marmalade a little and use as a dipping sauce on your cheese board.
Bake the Orange Marmalade with your Brie and indulge.
Use it as a glaze for your cakes and muffins or protein.
Enhance this marmalade with either CInnamon, or Cayenne Pepper, or Lemon Essential Oil. You can totally personalize it. My personal favorite is adding a bit of lemon juice and cayenne pepper to it for that perfect balance of sweet, bitter, sour, acidic, and spicy. Yumm.
Use it as a base of your Asian Stir fry Orange sauce and add tofu or vegetarian meatballs of your choice.