There is something wonderfully comforting about a jar of homemade orange marmalade. That glossy amber colour, the delicate pieces of orange peel and the balance between sweet and slightly bitter make it completely different from an ordinary fruit jam.
I used to think marmalade was one of those recipes best left to experienced preserve makers. But the Instant Pot makes the most time-consuming part softening the citrus peel much easier.
If you have a few oranges, a lemon and some sugar, you can turn them into jars of beautiful homemade marmalade to enjoy with your morning toast.
Why use an Instant Pot?
Traditional marmalade recipes require the citrus peel to simmer on the stove for quite a long time. The peel must become completely soft before the sugar is added.
The Instant Pot speeds up this part of the process by pressure-cooking the fruit and peel. Once everything is soft, the sugar is added and the marmalade is finished using the Sauté setting with the lid left off.
You get all the charm of traditional homemade marmalade without standing beside the stove for hours.
The secret is soft citrus peel
This is one step you should never rush.
The orange and lemon peel must be completely tender before you add the sugar. Once sugar is added, the peel will struggle to soften any further.
After pressure cooking, lift a strip of peel from the pot and gently press or taste it. It should be soft and tender, without a tough or chewy centre.
If it still feels firm, give it a little more cooking time before continuing.
Don’t throw away the pips
Orange and lemon pips contain natural pectin, which helps marmalade set.
Place the pips inside a small piece of clean muslin cloth, tie it securely and cook it with the fruit. Once the peel is soft, remove the little bag before adding the sugar.
It is a wonderfully old-fashioned trick that still works beautifully.
Add the sugar only after pressure cooking
Never pressure-cook the marmalade after adding the sugar.
Sugary mixtures can foam, thicken and interfere with the pressure valve. Once the fruit is pressure-cooked, remove the lid and keep it off for the rest of the process.
Add the sugar gradually and stir over the Sauté setting until every grain has dissolved. The mixture can then bubble gently until it begins to thicken.
How do you know when marmalade is ready?
Marmalade will still look slightly loose while it is hot, so it can be difficult to judge by looking at the pot.
The easiest method is the cold-plate test:
Place a small plate in the refrigerator before you begin cooking. When you think the marmalade is ready, spoon a small amount onto the cold plate and wait approximately 30 seconds.
Push it gently with your fingertip. If the surface wrinkles and does not immediately flow back together, the marmalade has reached its setting point.
If it remains runny, cook it for another three to five minutes before testing it again.
Remember that marmalade continues to thicken as it cools.
Common mistakes to avoid
Adding the sugar too early
This can leave you with tough, chewy pieces of peel. Always soften the peel completely first.
Closing the lid after adding sugar
The lid must remain off while the sweetened marmalade cooks on Sauté. Never pressure-cook the sugary mixture.
Walking away while it cooks
Sugar can catch and burn quickly. Stir frequently, paying special attention to the bottom and sides of the pot.
Cooking it for too long
Overcooked marmalade can become extremely thick, sticky or even develop a burnt flavour. Begin testing it as soon as it starts to look glossy and slightly thicker.
Expecting it to look thick while hot
Hot marmalade is naturally looser. Give it time to cool and set before deciding that something has gone wrong.
What can you do with orange marmalade?
Marmalade is delicious spread onto warm sourdough toast, English muffins, scones or freshly baked bread but it can do much more than that.
Try using it:
Between the layers of a simple vanilla cake
As a glaze for chicken or pork
Stirred into plain yoghurt
Spooned over warm pancakes
Swirled into oats
Mixed into a salad dressing
Added to a cheese board
Brushed over a warm fruit tart
That slightly bitter citrus flavour works beautifully in both sweet and savoury dishes.
A note about storing your marmalade
Use clean, properly sterilised jars and fill them while the marmalade is still hot.
This Instant Pot version should be treated as a refrigerator preserve unless you follow a properly tested water-bath canning recipe. Once the jars have cooled, store them in the refrigerator and always use a clean spoon.
Discard the marmalade if you notice mould, fermentation, an unusual smell or a damaged lid.
Let’s chat
Have you ever made marmalade before?
Do you prefer sweet marmalade or one with a slightly bitter flavour?
Would you use ordinary oranges, naartjies or a combination?
What is your favourite bread to enjoy with marmalade?
Have you tried making jam or preserves in your Instant Pot?
Would you use your marmalade in a savoury glaze?
Which homemade preserve should we make next?
Your little kitchen challenge
Make one batch of Instant Pot orange marmalade and use it in two different ways this week.
Enjoy it on toast for breakfast, then try a spoonful in a glaze, dessert or salad dressing. You may discover that marmalade deserves far more space in your kitchen than you thought!
Homemade preserves do not need to be perfect. A slightly uneven piece of peel or a small drip down the jar is simply part of making something real in your own kitchen.
Find the complete Instant Pot Orange Marmalade recipe with step-by-step photographs in the recipe section of the app.
