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!
How To Make Rose Petal Jelly
Learn how to make rose petal jelly using fresh rose petals from your favorite organically grown roses. Try different roses for unique flavored jelly.
Queen Anne's Lace Jelly Recipe
This Queen Annes lace jelly recipe is one of the many Queen Anne's lace uses. Be sure you are using the right plant for edible recipes.
How To Make Strawberry Freezer Jam
This homemade strawberry jam recipe is one of the easiest strawberry freezer jams you will find. This is a great way to preserve strawberries for winter.
Homemade Pear Butter: A Guide to Crafting Delightful Spreads
Make homemade pear butter & master the art of cooking from scratch! Our guide offers step-by-step instructions for perfect results every time
Savor the Season with Our Irresistible Caramel Pecan Apple Butter Recipe
Master the art of crafting a luscious caramel pecan apple butter recipe in your homestead kitchen. Delicious farm-to-table creation awaits!
Jane Maggs said that most standard marmalade recipes adopted a rule of thumb by which for every 1lb fruit, 2 pints water and 2lb sugar were required. If half the water boils away then you're left with 1lb fruit and 1 pint water which is matched to 2lb sugar giving approximately a 50:50 ratio.
If you simply take fruit and cook it with some sugar to sweeten it a little, it will get thick enough to turn into jam by the naturally occurring pectin in the fruit and the process of reduction. Reduction occurs when we simmer the fruit, and the liquid turns to steam and evaporates, which thickens the jam.
For firmer marmalade, boil for the full 50 minutes. If you like your marmalade a little more spreadable, then boil it for 40 minutes. Just note that the marmalade will firm up well once it's chilled in the fridge.
I typically use 4 cups of sugar for every 4 cups of fruit mixture, which produces a rather tart marmalade. Feel free to use more! Squeeze the pectin from the bag: Once your pectin bag has cooled to the point you can handle it, squeeze it like play-doh to extract extra pectin.
Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.
Once the sugar is dissolved, a boil to a set takes an average of 5-7 minutes. Prolonged boiling times, up to 30 minutes, a common recommendation in food magazines often results in syrupy, caramelised marmalade, a ruined pan and evidence of an unreliable recipe.
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.
If the marmalade is old, and well past the sell by date, it may have oxidised, and turned a darker colour. This does not noticeably affect the taste when used.
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.
Cornstarch - Another plant-based thickening agent, cornstarch is a great substitute for pectin. Gelatin - For non-vegan menu items, you can substitute gelatin for pectin, but it will yield a different consistency.
It sounds like you have over boiled it. If you cook it for too long at a high temperature, the natural pectin breaks down and no longer acts as a setting agent and the sugar polymerises into toffee. The way to make any set jam or marmalade is to simmer the fruit gently until it develops your desired level of softness.
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.
“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.
The volume of water listed in the recipe should be sufficient to soften the peel. As a guide for every 675g citrus, I add 1.75 litres water. Insufficient water and too short a cooking time will fail to soften the peel and extract the pectin necessary for a good set.
This works out at roughly 1.2l water to 1kg sugar. The peel needs to be boiled for a long time to soften it before the sugar is added, and the volume of water will reduce and this will tend to influence the length of time the marmalade takes to set.
Address: Apt. 814 34339 Sauer Islands, Hirtheville, GA 02446-8771
Phone: +337636892828
Job: Lead Hospitality Designer
Hobby: Urban exploration, Tai chi, Lockpicking, Fashion, Gunsmithing, Pottery, Geocaching
Introduction: My name is Ray Christiansen, I am a fair, good, cute, gentle, vast, glamorous, excited person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
