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    Home » Recipes » Sauces Dips And Spice Mixes

    Instant Pot Orange And Lemon Marmalade

    Modified: Feb 22, 2025 · Published: Jan 6, 2019 by Sarah Jenkins. This post may contain affiliate links. See the Privacy Policy at the bottom of this page.

    Jump to Recipe

    Take advantage of the season's abundance of clementines and make this delicious Instant Pot Orange And Lemon Marmalade. Easy to make, and perfect to give as a gift (or to keep for yourself!), this orange and lemon marmalade will add a bit of sunshine to your cold winter mornings!

    instant pot orange lemon marmalade in jar.

    Happy New Year from beautiful Colorado!!

    So, let’s talk about this orange and lemon marmalade for a moment. If you’re looking for a great way to embrace the citrus season and add a smile to your face every morning, this is the way to go my friends. I’ve made this marmalade for the past couple of years to give as holiday gifts – it’s lovely when packaged in pretty little jars and tied with a ribbon - but it’s great for any time of year (and you’ll probably want to keep it for yourself anyway). 

    instant pot with oranges and lemon slices.

    How To Make Marmalade

    The Instant Pot makes this lemon and orange marmalade super easy to make.

    1. Wash the oranges and lemons well. This is especially important since you'll be consuming the entire fruit, skin included.
    2. I know I always say this, but the hardest part is really just slicing the fruit. You'll want to make sure that you're slicing the fruit thinly, a task made way easier if you own a mandolin (but watch those fingers!). 
    3. Once your fruit is sliced, just add it to the instant pot with some water, pressure-cook on high it for 14 minutes, then allow it to natural release.
    4. Stir in your sugar and pectin and boil it rapidly for about 5 minutes or so until it sets. Be sure to stir this continuously so that the oranges don't caramelize or burn on the bottom of the pot.
    5. That’s it!  So easy and so delicious.
    orange and lemon slices in instant pot.

    A Few Notes About Making Marmalade

    1. Getting your marmalade to thicken. Pectin is the carb found in most fruits that helps your jam or jelly to "gel" up properly. You can get pectin naturally from boiling the orange and lemon seeds in a muslin bag. But, I hate removing the seeds so I always use seedless clementines when making marmalade. Then I just add a packet of pectin, which you can find in the canning section of most large supermarkets. Do whatever works best for you.
    2. Making orange marmalade really is a science. You need a good ratio of pectin, acid and sugar in order for your marmalade to set properly. So if you’re using normal pectin, or the seed method mentioned above, don’t skimp on the sugar.  You can make lower sugar marmalade though by buying “low sugar” pectin. 
    3. Your marmalade may take a bit longer to set than 5 minutes. Depending on the amount of sugar and pectin you use, you may have to boil it for a bit longer until it starts gelling up. A good test to see if your marmalade has set is to place a clean plate inside the freezer until it’s very cold. Once you think your marmalade has set, drop a small amount on the cold plate and place it back in the freezer for one minute. Remove the plate and tip the plate back and forth. You’ll know the marmalade has set when the surface of it on the plate starts to wrinkle a bit and doesn’t immediately run along the side of the plate. You may have to test several times until your marmalade has reached the setting point.  Test it early though, as sometimes it’s easy to miss.
    4. You can make it smooth or chunky. One of the best things about making homemade orange marmalade is the ability to create exactly the type of you want. We like our's chunky so we keep most of the fruit (including the skin) in throughout the process and even when we jar it. But if you’re more of a purist, you can strain the marmalade to leave only the clear jelly from the juice, without any of the rind. Experiment with this and see what you like best.
    5. Choose oranges with thinner skin. If you're leaving the skin in, I always try to choose an orange with a thin skin to prevent the marmalade from becoming too bitter.
    instant pot orange and lemon marmalade on bread.

    How To Know When Your Marmalade Is Done

    If you're a first-time marmalade maker, it can be difficult to know if the marmalade is done or not. A simple trick is to put a plate into the refrigerator prior to starting your marmalade-making journey.

    When you're ready to check if the marmalade has set, just pull the cold plate out, add a blob of the marmalade to the plate, and tip it to see how it rolls. If it's still pretty runny, it probably needs to boil for a bit longer. If the blob stays put, or forms a bit of a skin on the surface and wrinkles a bit when you nudge it with your finger, it's ready to go.

    What To Do If My Marmalade Doesn't Set

    If you have trouble getting your marmalade to set, you can try boiling it for a bit longer, and/or adding a bit more pectin. While lemons and oranges do contain a lot of natural pectin, some varieties (like Clementines) have lower amounts which may be affecting the set time. You can try adding a bit of lemon juice (about ¼-1/2 cup), or a bit of bottled or packaged pectin to move the process along.

    If you do give this Instant Pot Lemon And Orange Marmalade a try, let me know what you think in the comments! And don’t forget to tag me on Instagram! I love seeing your photos!

    Check Out These Other Great Sauces And Spreads!

    • Berry Compote
    • Roasted Garlic
    • Spicy Peach Chutney
    • 5-Minute Pesto Sauce

    Recipe

    instant pot orange lemon marmalade in jar

    Instant Pot Orange And Lemon Marmalade

    Author: Sarah Jenkins
    Take advantage of the season's abundance of clementines and make this delicious homemade orange marmalade. Easy to make in the instant pot, and perfect to give as a gift (or to keep for yourself!), this orange and lemon marmalade will add a bit of sunshine to your cold winter mornings!
    5 from 42 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Breakfast, jam, jelly, sauces
    Cuisine American
    Servings 6 small jars
    Calories

    Ingredients
      

    • 1 ½ lb oranges
    • 8 oz lemons
    • 1 cup water
    • 5 ½ cups sugar
    • 1 packet of fruit pectin

    Instructions
     

    • Using a mandolin, slice oranges very thin. Discard ends and any pieces that are mostly peel or pith. If you’re using seeded oranges, remove the seeds.
    • Add the fruit and water to the Instant Pot.  Select the manual setting and cook on high pressure for 14 minutes. Allow a natural release.
    • Add sugar and stir until dissolved.
    • Add the pectin packet.
    • Sauté on high heat and boil rapidly for 5 minutes, or until marmalade sets. 
    • Pour marmalade into jars and allow to cool completely. 
    • Store in the refrigerator for up to 3 weeks. (Or, if you’re into canning, an it and store marmalade for up to 1 year!) 
    Keyword chocolate orange, fruit spread, instant pot, jams, jellies, lemon cake, marmalade, spreads
    Tried this recipe?Let me know how it was!

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    Comments

      5 from 42 votes (41 ratings without comment)

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      Recipe Rating




    1. David Buckley says

      September 05, 2024 at 6:01 pm

      I'm boiling this on the hob right now, so I will let you know. A warning about Pectin though, it can effect statins if you take them, and some heart issue medication.

      Reply
      • Sarah Jenkins says

        September 05, 2024 at 9:18 pm

        Thanks so much for that info - that is good to know!!

        Reply
    2. Bron says

      October 15, 2023 at 10:01 am

      5 stars
      Oh my goodness! I'll never make jam or marmalade on the stove top again! I work on aged care and regularly make marmalade/jam/pickles, etc. to sell at our mini-markets and raise funds for activities for our residents. I used Cara Cara Oranges in your recipes to make a sweet marmalade, and it was so quick and easy and less messy than the usual method, I decided to try your method to make a Lemon and Ginger Marmalde. Our residents went crazy for both and haven't stopped asking me when I'm making some more!! I'm making up a batch of Pink Grapefruit Marmalade now and have a load of lemons and limes on my trees to use next - which would be days and days of work using my old method! So good!!! Thanks Sarah ????

      Reply
      • Sarah Jenkins says

        October 15, 2023 at 7:51 pm

        Thank you so much for sharing Bron! SO happy the recipe worked for you and that your residents liked it. I love to hear it!

        Reply
        • Feebee says

          April 13, 2025 at 1:15 pm

          How did you add the ginger and how much? Sounds delicious!

        • Sarah Jenkins says

          April 24, 2025 at 7:35 pm

          Hi Feebee,
          I didn't use ginger in this recipe, but would love to hear how that turns out for you if you try adding it!

    3. J. F. Leslie, Sr says

      July 28, 2020 at 12:30 am

      What did you do with the lemons? Spose you sliced them thin too!

      Reply
      • Sarah Jenkins says

        August 10, 2020 at 8:53 pm

        Yes! You can always strain the peels out to make a less chunky marmalade, but I think they make it look so pretty!

        Reply
    Sarah Jenkins

    Hi, I'm Sarah! I love creating dishes based on what's in season and using local ingredients as often as I can. I hope you'll find some new to you recipes here that will inspire you to make something delicious!

    More about me →

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