Recipes » Condiments and Extras Recipes » Instant Pot Spiced Orange Marmalade

Instant Pot Spiced Orange Marmalade

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You'll love this easy recipe for instant pot spiced orange marmalade. It uses 5 ingredients and cooks quickly in an electric pressure cooker.
4.9 from 16 votes
Prep Time 20 minutes
Cook Time 40 minutes
Jars of spiced orange marmalade with a spoon and toasted bread.

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.

Jars of spiced orange marmalade with a spoon and toasted bread.

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!


  • 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.

Ingredients You’ll Need

Ingredients needed for the recipe: mandarin oranges, sugar, whole cloves, and cinnamon stick (water not pictured)
  • 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.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How To Make Instant Pot Spiced Orange Marmalade

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Prepare the Oranges

Mandarin oranges whole and sliced on a cutting board.

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.

COOK’S 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.

Oranges, sugar, water, and spices inside the pressure cooker.

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.

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.

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.

White plate with a dollop of marmalade (cold plate test for jellying point).

To do a cold pate 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

Three jars of orange marmalade and a canning funnel.

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.

Finished Instant Pot Spiced Orange Marmalade in a spoon with jars in the background.

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.
Three jars of orange marmalade with a spoon and toasted bread on a serving board.

FAQs

Why do I need to store my marmalde in the refrigerator?

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.

Do I have to use a thermometer to make marmalade?

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.

What does orange marmalade taste like?

Orange marmalade has a sweet and bold flavor that comes from the essential oils in the peel that are used to make it. It’s flavors are perfect balanced for use in both savory and sweet recipes.

What’s the ratio of fruit to sugar when making marmalade?

The ratio for any jam or marmalade is typically 1:1. Deviating from this ratio may cause the marmalade to not set properly.

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Recipe

Jars of spiced orange marmalade with a spoon and toasted bread.

Instant Pot Spiced Orange Marmalade

You'll love this easy recipe for instant pot spiced orange marmalade. It uses 5 ingredients and cooks quickly in an electric pressure cooker.
4.88 from 16 votes
Print It Rate It Save
Course: Condiments and Extras
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Inactive Time:: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 24 servings
Calories: 105kcal
Author: Lana Stuart

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

Makes approximately 3 cups of marmalade.
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.
  • If using a variety of orange 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.
  • 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.
Testing for Jellying Point:
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. Simply check the temperature of the mixture every few minutes to see where you are.
I prefer the old-fashioned cold plate test. To do a cold pate 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.
How to Store:
Store your finished marmalade in the refrigerator. 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

Serving: 2tbsp | Calories: 105kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Recipe Rating




22 Comments

  1. 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

  2. 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.

    1. 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.

  3. 5 stars
    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.

    1. 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.

  4. 5 stars
    I’m crazy about jam making but have never tried it in the instant pot. What a great idea. Thank you for sharing!

  5. 5 stars
    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!