This easy recipe for Instant Pot Spiced Orange Marmalade needs only 5 ingredients and can be made quickly using an electric pressure cooker. You’ll love it on your morning toast, or serve it over vanilla ice cream, to top yogurt or warm brie, or even to shake up a delicious cocktail!
Marmalade is a unique form of jam or jelly that contains not only the juice but the peel of the fruit making it an extra flavorful option to use in many different ways.
Traditional marmalade preparations require significant time to blanch and then cook the peel of the fruit on the stovetop until it’s completely soft. When making it in the instant pot, this step is completely taken care of by pressure cooking for just 10 minutes!
❤️ Why I Love This Recipe
- You don’t have to babysit the oranges to wait for them to soften. Simply add them to the instant pot along with the sugar and let the pressure cooker do the work for you!
- Adding cinnamon and cloves to the oranges makes a simply spiced marmalade that you can add to many different dishes.
- This recipe makes an excellent gift for holidays, teachers, friends, or family.
- There are absolutely no additives or processed ingredients you’d find in store-bought marmalade making it a much healthier, made from scratch option.
- You can pair this instant pot spiced orange marmalade with savory foods such as chicken or pork dishes.
🍳 Tools You’ll Use
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- 7-IN-1 FUNCTIONALITY: Pressure cook, slow cook, rice cooker, yogurt maker, steamer, sauté pan and food warmer. 13 customizable Smart Programs for pressure cooking ribs, soups, beans, rice, poultry, yogurt, desserts and more.
- COOK FAST OR SLOW: Pressure cook delicious one-pot meals up to 70% faster than traditional cooking methods or slow cook your favorite traditional recipes.
- QUICK AND EASY CLEAN UP: Finger-print resistant, stainless-steel sides and dishwasher-safe lid, inner pot, and accessories.
- SAFETY FEATURES: Includes over 10 safety features, plus overheat protection and safe-locking lid
🛒 Ingredient Notes
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- Mandarin Oranges – You can use any oranges you prefer, but Mandarins are my favorite in marmalade. If using a variety of oranges with seeds (pits), you’ll need to remove them before the cooking process.
- Water – Along with the sugar and juice of the oranges, water helps make up the base of the marmalade.
- Sugar – Balances the tangy flavor of the orange and creates the syrupy jelly in the finished marmalade.
- Cinnamon Stick – A classic warm spice that pairs excellently with orange.
- Whole Cloves – The hearty hint of cloves makes the marmalade great for both sweet and savory dishes.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
🔪 How I Make Instant Pot Spiced Orange Marmalade
Prepare the Oranges
- Wash and dry the mandarin oranges. Cut each 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 juice as possible in the slicing process.
👉 PRO TIP: You can choose any variety (or mix of varieties) of orange that you prefer. However, if you choose oranges that have seeds (pits), you’ll need to remove them during this step.
- Place the orange slices, pulp, and juice in the inner pot of the pressure cooker.
- Add the cinnamon, cloves, water, and 2 1/2 cups sugar. Stir well.
Pressure Cook the Marmalade Mixture
- 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).
Finish Cooking the Marmalade
- 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 1/2 cup sugar. You’ll continue to cook the marmalade mixture until it reaches the jellying point which occurs between 221 to 223 degrees F. Stir occasionally during the cooking to avoid scorching. Note that it can take up to 30 minutes to reach the needed temperature.
Changes in the Mixture During Cooking
You’ll notice a marked difference in the appearance of the mixture while it cooks. It will go from a watery, fast boiling mixture to a thick, syrupy slowly boiling mixture as it approaches the jellying point. I’ve included two videos below so you can see the difference.
At the beginning of the cooking process, the mixture will boil rapidly with lots of small bubbles.
Near the end of the cooking process, the mixture will boil slowly with larger bubbles.
How to Check for Jellying
There are several ways to test for jellying point. The National Center for Home Food Preservation has thorough information if you’re interested. The most scientific way is with a candy thermometer. You’ll simply check the temperature of the mixture every few minutes to see where you are. I’ve been making jams and jellies for about 35 years, and I prefer the old-fashioned cold plate test.
To do a cold plate test, put a couple of saucers or salad plates in your fridge or freezer when you start cooking the marmalade. As the mixture cooks down, test a spoonful occasionally on a cold plate. Let it sit for a minute or so, then check it. If your finger leaves a clear line when you pull it through the marmalade, it’s ready. If not, check it again every five minutes or so.
Ladle into Jars
- When the marmalade has reached the point where it starts to gel, turn off the heat and stir well.
- Allow it to cool for at least 10 minutes then ladle into jars. Let the jars sit at room temperature for 1-2 hours, then refrigerate for storage. Since this recipe is not processed after filling the jars, it should be refrigerated for storage.
🔀 Variations & Uses
- If using your instant pot spiced orange marmalade in a savory dish of fish or chicken, add a pinch of cayenne or red pepper flake for a hint of spice.
- Use it in a delicious cocktail.
- Great on top of baked chicken or grilled pork chops.
- For an additional bold flavor, use half brown sugar and half white granulated sugar.
- Substitute some of the Mandarin oranges for a few lemons for a beautiful multi-citrus marmalade.
- For a seasonal spiced marmalade with a beautiful color, use thinly sliced blood oranges.
- Add in a few fresh cranberries for a tangy and tart taste.
- Use it inside a decadent grilled cheese.
- Spread it on a bagel along with cream cheese.
- Add some water to thin it out and make homemade orange marmalade popsicles.
- Make a homemade orange marmalade vinaigrette.
❗ Recipe Success Tips
- Because this is a marmalade, you’ll want as much pulp and peel of the orange as possible. That is the defining characteristic of marmalade and the essential ingredient that gives it a flavor much bolder than jam.
- To avoid bacterial growth, allow the marmalade to cool completely before placing the jars in the fridge.
- Since you’re using the skin and peel of the oranges, it’s advisable to wash them beforehand to remove any dirt, impurities, or waxes.
- For best results, use a sharp knife or mandolin to thinly slice the oranges. This will help them break down faster during the cooking process.
❓ Questions About Instant Pot Orange Marmalade
This is not a “canning” recipe. The jars are not processed in boiling water or under pressure after filling, so the marmalade is not safe for shelf storage. Store the cooled jars in the refrigerator and use within one year.
That’s up to you! I’ve been successfully canning and preserving for a long time so for me, the cold plate test is more reliable than a thermometer. If you’re just starting out, purchase and use a good food grade thermometer.
Orange marmalade has a sweet and bold flavor that comes from the essential oils in the peel that is used to make it. Its flavors are perfectly balanced for use in both savory and sweet recipes.
The ratio for any jam or marmalade is typically 1:1. Deviating from this ratio may cause the marmalade to not set properly.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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📖 Recipe
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Instant Pot Spiced Orange Marmalade
Ingredients
- 1 pound manadarin oranges (about 5-6)
- 2 cups water
- 3 cups sugar divided use
- 1 cinnamon stick
- 3 whole cloves
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
- If using a variety of oranges with seeds (pits), you’ll need to remove the seeds before starting the cooking process.
- To avoid bacterial growth, allow the marmalade to cool completely before placing the jars in the fridge.
- Since you’re using the skin and peel of the oranges, it’s advisable to wash them beforehand to remove any dirt, impurities, or waxes.
- Store the complete cooled jars of marmalade in the refrigerator and use within one year. This is not a “canning” recipe. The jars are not processed in boiling water or under pressure after filling, so the marmalade is not safe for shelf storage.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
How long can this last in the fridge?
Up to 1 year.
Is there any reason why you can’t do a separate water process canning after making the marmalade in the instapot? Will the marmalade break down with the additional cooking time?
Hi Deanna, This recipe hasn’t been lab-tested for canning so I have no way to know whether it would be safe to store at room temperature after water bath canning.
I’m about to try your recipe but what about the pits that are in my Seville Oranges. At what stage are they removed in the preparation or cooking process?
Thanks
If you’re using orange with pits(seeds) in them, you’ll need to remove those before beginning the cooking process.
I don’t see when it says to add the spices in the steps?
Add them with the oranges, juice, and pulp at the beginning. Remove them after releasing the pressure in the cooker.
I have a question about the total amount of sugar. In the recipe it states 3 cups, divided.
But you use 2 1/2 cups in step 3, and 1 1/2 cups in step 6 which totals 4 cups.
It is a total of 3 cups of sugar. That step should read “add the remaining 1/2 cup of sugar.” I’m so sorry for the error, and thank you for letting me know. I have corrected the print recipe.
Delicious and love how easy it is to make!
This is genius! You know, my mouth actually started watering when I read the title? I am not a fan of seville marmalade but I know I would love it with some ‘less intrusive’ citrus.
Yes, the Seville variety is quite bitter! No matter how much sugar is added, it never quite masks the bitterness. The Mandarins, however, are already quite sweet to begin and that carries over beautifully into this marmalade. I also quite enjoy a pink grapefruit marmalade.
I’m crazy about jam making but have never tried it in the instant pot. What a great idea. Thank you for sharing!
You’re welcome. And, yes, the instant pot really cuts down the time!!
Truth be told, I don’t actually like marmalade. But yours is gorgeous and it reminds me of my dad. :)
Ha! Well, at least it’s a reminder of something nice.
what a cool idea to make this in the instapot! I really appreciate all of your cooking tips too. Will definitely be trying this out soon!
I do hope you’ll give it a try, Deborah. It’s so easy to do.
Such a great recipe!! Can’t wait to make it again!
Happy to know you’re enjoying it!
This recipe sounds delicious, I can’t wait to give it a try!
Thanks, Jenn. Hope it turns out great for you.
Such an easy recipe for marmalade, thank you!
It’s the easiest method I’ve ever found for marmalade. Cuts the time way down!
Delicious!!