Get ready for an incredible recipe that’s going to tantalize your taste buds! This Instant Pot Orange Marmalade is utterly delicious! Using your pressure cooker is the perfect way to build the flavor and put in minimal effort.
Once in a while, you make something that seriously rocks your world. For me, it was this orange marmalade. After my first taste, I was seriously in love. That tangy and sweet orange flavor is irresistible.
I will go into detail shortly, but you can use this to add bold flavor to so many of your recipes. Let’s get started!
🍽️ Why This Recipe Works
- It’s easy.
- Only 10 minutes prep!
- It only takes 40 minutes from start to finish.
- This is a much more frugal option than buying it from the store.
- Tastes way better than anything you can get at the store.
- Goes with all sorts of recipes.
- Will impress anyone who tries it.
- It’s free of additives or other weird ingredients.
🍊Ingredients
You literally only need three ingredients, and one of them is water! So, if you can imagine, it doesn’t get much easier than that.
Oranges | The star of the show is going to be the oranges, of course! They are what give you incredible flavor as well as that bright color.
Sugar | You will need plenty of sugar to ensure that the marmalade is sweet and turns out properly.
Water | Using water will prevent the ingredients from sticking and gives the orange marmalade the proper texture.
⏲️ Instructions
When you get to taste your homemade marmalade, it will feel like you barely did any work. Let’s take a look at the steps to get you started.
Step One: Start off by washing all the oranges. Take some hot water to clean the outside very well.
Step Two: Cut the oranges in half using a sharp kitchen knife. Lay the orange halves flat and make super-thin slices.
Step Three: Add your orange slices, water, and sugar to the Instant Pot.
Step Four: Add the lid to the pressure cooker. Then make sure that the valve is in the sealed position.
Step Five: Turn on the Instant Pot to high pressure for 10 minutes. Once done cooking, let it do a natural release until all the pressure has been released.
Step Six: Remove the lid and turn the sauté setting on.
Step Seven: You will need to sauté and frequently stir until the temperature reaches 225 degrees F. Then turn off the pot.
Step Eight: Put the marmalade in a bowl or canning jar and let it cool on the counter. After it’s cooled, place a lid on it and put it in the fridge.
Add it to all your favorite dishes and enjoy!
🥄 Expert Tips
- You must stir the marmalade when you are sautéing. The sugar will burn really quickly if you don’t.
- Use a candy thermometer to check the temperature. Don’t let it over-cook.
👩🍳 Recipe FAQs
The marmalade won’t set up properly if you don’t heat it enough. It’s important that it reaches 225 degrees or it’s going to be watery or runny.
You can keep the marmalade in the fridge for up to three months. It’s made with natural sugar from the oranges and regular sugar, so the odds of bacteria growing aren’t too high. That’s why it lasts so long.
Oh, you are going to love all the uses for this Instant Pot orange marmalade. You can drizzle it on ice cream, have it on a slice of bread, mix it in your yogurt, add it to meat, eat it on your pancakes, and so much more!
Seriously, it goes with everything. So, think outside of the box and try it with all your favorite recipes. Or eat it on a freshly baked biscuit. There are no wrong answers here. 😊
Traditionally, Seville oranges are the most commonly used because they are a little bit more bitter and have higher pectin than a sweeter orange, so it will set better. You will find these at the stores during January and February so snag them if you see them. If you can’t find them, use plain seedless oranges.
Marmalade uses all of the citrus including the rind. Jam will use a portion of the inside of the fruit.
Yes. Make sure to use a freezer safe jar or container. Ball has glass jars you can use that have snowflakes on the side that signify that they are freezer safe.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Instant Pot Orange Marmalade
Equipment
- Pressure Cooker
- Candy Thermometer
Ingredients
- 6 Oranges
- 5 cups Water
- 1 ½ cups Sugar
Instructions
- Wash your oranges well with hot water, making sure to get into the crevices of the oranges as the recipe will use the rinds.
- Cut your oranges in half. Then lay the orange flat side down, and then slice them very thin.
- Place the sliced oranges, sugar and water in the Instant Pot.
- Close the lid on Instant Pot and turn sealing valve to make sure it is in the CLOSED position.
- Turn the Instant Pot to HIGH for 10 minutes. When the timer beeps, allow the Instant Pot to NATURAL RELEASE. The pin will drop and pressure will be fully released. This will take about 10 mintues or so.
- Take the lid off the Instant Pot (it will easily come off if the NATURAL RELEASE process is complete, don't force it) and set your Instant Pot to SAUTÉ mode.
- Caution: stir frequently as your sugar can burn. Continue to SAUTÉ marmalade until the temperature reaches 225°F. Use a candy thermometer to monitor the temperature. It should take about 25 minutes. Turn it off by pressing the CANCEL button.
- Transfer your marmalade large bowl or canning jars and allow it to cool on the counter. You will see it setting up nicely. Once it has completely cooled, put a lid on it, and keep in the fridge for up to three months.
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
I cooked to 219F taking into account the 2500’ elevation here.
NICE!!!! Thank you so much!
I can’t stop eating this marmalade with bread. It is so good!!
Hi Ginny, I made your marmalade and it was delicious. The only issue I had was that the marmalade was cloudy rather than clear. Do you have any idea why this might have happened? Thanks!
Hi there! A couple things can cause that. First of all, it’s perfectly safe to eat!! Hooray! 1. The marmalade cooled too much before you put it into jars. 2. There was too much pectin used. 3. There were impurities on the side of the IP, on a cutting board or even on the fruit that lead to the cloudiness. I’m so glad that it was yummy!! Thank you so much for taking the time to pop by for the 5 star review!! Ginny