Indulge your taste buds with the vibrant flavors of homemade Instant Pot Orange and Lemon Marmalade! Imagine spreading this zesty delight on your morning toast or using it as a sweet glaze for your favorite desserts. This simple yet rewarding recipe transforms fresh citrus into a luscious marmalade that will impress your family and friends. With just a handful of ingredients and the magic of your Instant Pot, you can create six jars of sunshine in no time. Ready to elevate your breakfast game? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 jars
Ingredients
- 4 oranges
- 2 lemons
- 4 cups sugar
- 1/2 cup water
- 1/4 teaspoon baking soda
Instructions
- Thoroughly wash the oranges and lemons under cool running water, removing any wax or surface dirt.
- Using a sharp knife, carefully slice the oranges and lemons into very thin rounds, removing any visible seeds. Then cut the rounds into small, uniform pieces to ensure even cooking and texture.
- Place the sliced citrus fruits into the Instant Pot, adding water and baking soda. The baking soda helps soften the citrus peels and reduce bitterness.
- Pour the sugar over the citrus mixture, stirring gently to ensure all fruit pieces are coated and sugar begins to dissolve.
- Close the Instant Pot lid, ensuring the valve is set to sealing position. Select the Manual or Pressure Cook setting and set the timer for 20 minutes at high pressure.
- Once cooking cycle completes, allow natural pressure release for 15 minutes, then carefully do a quick release of any remaining pressure.
- Open the lid and stir the marmalade mixture. If the consistency is not thick enough, use the Sauté function to reduce and thicken for an additional 10-15 minutes, stirring constantly.
- Test the marmalade's readiness by placing a small amount on a chilled plate. If it wrinkles when pushed, it's ready to be jarred.
- Carefully ladle the hot marmalade into sterilized glass jars, leaving 1/4 inch headspace. Wipe jar rims clean and seal with sterilized lids.
- Allow marmalade to cool completely at room temperature, then refrigerate. The marmalade will continue to thicken as it cools.
Tips
- Choose Fresh Citrus: Select ripe, firm oranges and lemons for the best flavor. Organic fruits are preferable as they often have fewer pesticides and a more vibrant taste.
- Slice Thinly: When cutting the citrus, aim for very thin rounds to ensure even cooking. This will help achieve a smooth texture in your marmalade.
- Baking Soda Magic: Don’t skip the baking soda! It not only softens the peels but also helps to balance the bitterness of the citrus.
- Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 15 minutes helps develop the flavors further and prevents a messy overflow.
- Consistency Check: For the perfect thickness, remember the cold plate test. If the marmalade doesn’t wrinkle when pushed, keep cooking it down.
- Sterilize Your Jars: Ensure your jars are properly sterilized to prevent spoilage. You can do this by placing them in a boiling water bath for 10 minutes before filling.
- Cool and Store: Let the marmalade cool completely at room temperature before sealing and refrigerating. It will thicken as it cools, so be patient!
- Creative Uses: Don’t just stop at toast! Use your marmalade as a filling for pastries, a topping for yogurt, or even as a glaze for roasted meats.
Nutrition Facts
Calories: 367kcal
Carbohydrates: 44g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
