This small batch Instant Pot Clementine Marmalade Recipe is ideal for those times when you have access to extra Clementine’s, or Cleo’s as they are called down south, but don’t have enough to make a large batch to can.
What Is A Marmalade
A marmalade is a thick jam-like spread with chunks of tangy flavor.
It is typically made with oranges or other types of citrus fruit, such as clementines.
Marmalade’s are delicious on toast, baked goods and ice cream.
They are also used to make sauces or use a a glaze on duck.
Of course, that is just a sampling of what you can do with this clementine marmalade recipe.
There are so many delicious ways to use a marmalade in your cooking.
My Instant Pot Clementine Marmalade Recipe is below.
Add the vinegar to the water and swish the mixture around.
Put the clementine’s in the sink.
Soak them in the vinegar water for 10 minutes.
Remove thestickers on the clementine’s.
Drain the water from the sink and allow the clementine’s to air dry.
Using a mandoline or knife thinly slice the clementine’sinto a large bowl so you can collect the juice from them.
Place sliced clementines into theInstant Pot along with any juice that is in the bowl.
Add 1 cup water to the clementine’s in the Instant Pot.
Place lid on theInstant Pot and make sure it is sealed.
Close the vent.
Set the Instant Pot to high pressure and set the timer for 10 minutes.
Allow the Instant Pot to release the pressure naturally.
Remove the lid on the pressure is released.
Add the sugar and spices to the clementine mixture inside the Instant Pot.
Stir to combine everything.
Turn the Instant Potto sauté .
Sauté while stirring to combine the sugar and spices.
Cook until the mixture is a soft gel that moves slightly when touched with the tip of the spoon. The texture will be similar to a thick honey.
Turn off the heat.
Allow the marmalade to cool in the Instant Pot for 20 minutes.
Use a ladle to spoon the marmalade into pint jars.
Leave a 1-inch clearance at the top.
Seal with lid and place the jars upside down to cool for 3 hours.
Place the jars in the refrigerator.This is best used within a week once it is opened, but it will keep for up to a month in the refrigerator and six months in the freezer.
This clementine marmalade recipe is best eaten fresh, but you can freeze it.
It does not contain pectin or any other type of settling agent typically used in jam, jelly and marmalade recipes, so I do not recommend canning it.
However, clementines do contain a large amount of natural pectin, as do many other fruits such as pears and apples, so getting the marmalade to set up without the addition of pectin is not an issue.
I really hope you will give this recipe a try and that you enjoy it.
Feel free to leave questions and comments below!
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“It can vary, but the rule of thumb for marmalade is usually that for every kilo of fruit, you double the water – so if it's one kilo of fruit, you use two of water. And then you use 1.5 times the amount of sugar,” says Armstrong.
Caster sugar is the one to avoid. The crystals are too fine, which is great for baking but they will dissolve too quickly when making marmalade. Granulated sugar is a good choice. The large crystals will dissolve quickly and cleanly, resulting in a clear, amber liquid that best shows off your perfectly floating peel.
Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves. One popular citrus fruit used in marmalade production is the bitter orange, Citrus aurantium var.
Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.
Increase the heat and bring up to the boil but do not stir while the marmalade is boiling. After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again) and larger bubbles will cover the surface.
As I mentioned, you can save and fix a marmalade that doesn't set properly because it's undercooked by reheating the preserve, bringing it back up to a boil and cooking to 220ºF–222ºF before transferring to sterilized jars and sealing.
I try and leave the marmalade for at least two weeks before I use it as the flavours get better with age. The marmalade will last for up to 2 years stored in a cool dark place . If you wish you can add 6g of powdered pectin before putting the sugar into the mixture, stir the pectin well into the sugar.
After those few minutes are up, you pull that plate out of the freezer and give the dollop of marmalade a nudge with the tip of your finger. If a set has begun to form, it will wrinkle when you push it (as demonstrated in the picture above). If that's the case, it is done.
Warm the 2.2 kilograms of sugar in a roasting tray for 10 minutes in the oven at 170°C Gently heat the preserving pan and add the warm sugar. Stir with a wooden spoon, keeping the heat gentle, until you are sure all the sugar has dissolved. Now turn up the heat and let the marmalade bubble gently.
If the aftertaste is too bitter and you can't remove the bitterness from the jam, prick the oranges and boil them for about 40 minutes, drain and cover with cold water. Soak them for 12-15 hours and change the water from time to time.
The ratio between fruit and sugar varies: with sweet fruits, it's about 2:1 (2 kilos of fruit, 1 of sugar), while with more bitter fruits like oranges, it should be more like 3:2. If uncertain, it's better to round up with the sugar. The other potential ingredients – lemon and pectin – are found in many jam recipes.
These are clear jams without 'bits' in them, made by boiling strained fruit juice with sugar. They're best made with fruits high in pectin, though if your fruit isn't, combine with a fruit that is, like apples and gooseberries. To every 600ml of juice, add 450g sugar.
Sugar is the most common sweetener used, although honey, syrup and artificial sweeteners are also used. Brown sugar and molasses are not used as their flavour overpowers the fruit flavour. If fruit juice contains enough pectin, use 175 mL (3/4 cup) to 250 mL (I cup) sugar to 250 mL (I cup) of juice.
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