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 using 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!
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Why You’ll 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.
Ingredients You'll Need
- Mandarin Oranges - You can use any oranges you prefer, but Mandarins are my favorite in marmalade.
- 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, ingredients, and instructions in the printable version of the recipe at the bottom of this post.
How To Make Instant Pot Spiced Orange Marmalade
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
Wash and dry the mandarin oranges. Cut each in half from top to bottom. Cut each half into thin slices (no more than ¼” thick). Retain as much of the pulp and juice as possible in the slicing process.
Place the orange slices, pulp and juice in the inner pot of the pressure cooker. Add the water and 2 ½ 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. Bring the mixture to a boil and add the remaining ½ 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. 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 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
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.
FAQs
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.
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 are used to make it. It’s flavors are perfect 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.
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- Vibrant Orange and Arugula Salad from Cookie + Kate
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📖 Recipe
Instant Pot Spiced Orange Marmalade
Ingredients
- 1 lb 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 ¼” 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 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. 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
- 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.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Sandy says
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.
Lana Stuart says
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.
Raquel says
Delicious and love how easy it is to make!
Bernice Hill says
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.
Lana Stuart says
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.
Lise Ode says
I'm crazy about jam making but have never tried it in the instant pot. What a great idea. Thank you for sharing!
Lana Stuart says
You're welcome. And, yes, the instant pot really cuts down the time!!
Carolyn says
Truth be told, I don't actually like marmalade. But yours is gorgeous and it reminds me of my dad. :)
Lana Stuart says
Ha! Well, at least it's a reminder of something nice.
Deborah Brooks says
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!
Lana Stuart says
I do hope you'll give it a try, Deborah. It's so easy to do.
Angela says
Such a great recipe!! Can’t wait to make it again!
Lana Stuart says
Happy to know you're enjoying it!
Jenn says
This recipe sounds delicious, I can’t wait to give it a try!
Lana Stuart says
Thanks, Jenn. Hope it turns out great for you.
Jeannette says
Such an easy recipe for marmalade, thank you!
Lana Stuart says
It's the easiest method I've ever found for marmalade. Cuts the time way down!
William L Stuart says
Delicious!!