I have to admit, I have never been a huge fan of orange marmalade. However, I do enjoy, and often crave, the popular Chinese take out dish of Orange Chicken. Which has now led me to start loving orange marmalade.

Orange marmalade on homemade artisan bread.

Let me explain how this all began. Last week, in my ongoing effort to find new and tasty quick meals, I decided to make Orange Chicken over rice for dinner.

As I began to gather the ingredients required, I was shocked to see orange marmalade on the list. This is something that I don’t typically have stocked in my pantry. And I certainly didn’t have enough time to make a trip in town to the grocery store to pick it up.

I quickly became a bit saddened that my Orange Chicken craving would go unsatisfied. That was until I realized that I had fresh oranges in the refrigerator which spurred a quest to make my own marmalade.

Lucky for me, the orange marmalade took only 30 minutes to make, and not only did I have enough for my dinner, but plenty left over for Orange Chicken meals in the future. Craving satisfied!

Orange Marmalade Recipe

Yields 2-3 pints

Slicing your oranges with a mandoline slicer makes it super easy and quick.

INGREDIENTS

2 lbs oranges, washed
3 ½ cups sugar, more to taste
1 ½ cups water

EQUIPMENT USED

Instant Pot Pressure cooker
Mandoline Slicer
Candy thermometer
Kitchen Scale
Canning Jars

INSTRUCTIONS

1. Using a mandoline or sharp knife, thinly slice the oranges. Cut into quarters.

2. Place the orange quarters (along with any juices on the cutting board) in to your pressure cooker.

3. Add water (Stovetop instructions- add 5 cups of water)

4. Seal your pressure cooker

After slicing the oranges, quarter them and place them in the pot.

5. Set your pressure cooker to high presssure and cook for 10 minutes. (Stovetop – bring to a boil and simmer for 50 minutes)

6. Once the time is up, let your pressure cooker naturally release.

7. Once pressure is released (Stovetop – after oranges have softened from simmering), stir in the sugar.

8. Turn the pressure cooker to saute and continue to cook until the marmalade reaches 212°F with a candy thermometer, stirring constantly. Hint – the mixture will be thin.

Let cool about 5 minutes before CANNING (optional). Using a ladle and a canning funnel, transfer orange marmalade to warm, sterilized canning jars.

Homemade orange marmalade canned and ready to be sealed.

Preserve your marmalade using the water bath canning method for 10 minutes boil time. Remove and let jars cool and seal.

REFRIGERATOR/FREEZER: Allow marmalade to completely cool. Store in refrigerator for 3 weeks or freeze in a freezer safe container for up to a year.

Enjoy!

Mary and Jim

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