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.

Prep Time 20

Cook Time 40

Inactive Time: 40

Total Time 1 40

Servings servings

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.
1 pound manadarin oranges
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.
2 1/2 cups sugar
1 cinnamon stick, 3 whole cloves, 2 cups water
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)
1/2 cup sugar
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.

Makes approximately 3 cups of marmalade.

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.