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Citrusy Orange Marmalade recipe without refined sugar made in Instant Pot
A keeper recipe of Orange Marmalade is made in pressure cooker (Instant Pot) and is synthetic sugar free.
You can always use Castor Sugar, but these days I am trying to cut synthetic sugar in my diet so used Coconut Sugar in it. This is my first attempt of making with Coconut Sugar. The color of the orange marmalade is on the darker side and coconut sugar leaves a slight after taste because of coconut sugar. This also got my kids’ approval , very important for me :). But they still want me to make it old way with castor sugar!! 🙂
Winters are the best time to enjoy citrusy oranges. I loved oranges since I was a kid. I loved oranges like anything, my favorite fruit!! I remember eating oranges especially on sunny winter afternoons sitting outside and enjoy the sun especially during weekends or winter vacations.
Now also I love to have oranges more than any other fruit. It is my one of the favorite flavor that I use in cakes and muffins. Oranges squash, the favorite fruit drink that we get in India and the of course, Orange Marmalade!! My sister loved Mixed fruit Jam from the famous Indian brand(Kissan), my favorite was Orange Marmalade.
Benefits of having Oranges
I won’t go much on the benefits of having Oranges.as these are known to most of us. Rich in Vit. C these are good for skin, heart(cholesterol free) and boasts immune system. Contains fibers,calcium, Vit. A and potassium. These are one of the best snack low in calories, zero in fat and give instant energy.
This Monday’s theme at Facebook foodie group is Winter Delight and this Orange Marmalade is perfect recipe that I can link to the group. Winters are the best time to enjoy and make best use of many seasonal vegetables like Spinach, Fenugreek Leaves, Radish, Turnips and fruits like Oranges.
This wonderful theme was suggested by talented Priya Iyer who blogs at The Girl Next Door. Her posts are beautifully written with stunning pics. She has a wonderful collection of traditional South Indian and Gujarati recipes. Do checkout her space to know more.
Homemade Marmalade with Coconut Sugar
Homemade jams are a good way to make use of the seasonal fresh fruits and vegetables. I love to make jams, chutneys and pickles at home. If you are like me then you will like to refer these easy and quick recipes for Gajar Ka Khatta Meetha Achaar, Mango aur Kabuli Chana ka Achhar,Aam aur Sirke ki Chutney, Tamarind Chutney and Roasted Plum and Cranberry Chutney that can be stored for a couple of months.
When I started with my experiments in kitchen, Orange Marmalade was one of the first recipe I tried that was published in a newspaper.
Marmalade is different from jam. These are usually made with citrusy fruits with peels in it. Finely chopped fruit with thinly sliced and chopped peels are cooked in sugar and some water.
I saw some recipes on online using coconut sugar/jaggery, so thought of giving it a try. I wanted to use jaggery powder but it was not enough eft to use in the recipe so I substituted the amount of sugar with coconut sugar. You can also add jaggery powder/palm sugar also in-place of coconut sugar if it is not available at your place. Also, if you think the taste can be too strong after adding natural sugars, add in 1:1 ratio(natural suagr:castor sugar).
DISCLAIMER: I don’t claim that coconut sugar is a healthy option, it is high in calories but a better option than castor sugar. Coconut sugar is a form of raw sugar made from the sap of Coconut flower. It has some amount of fibre due to which it has low glycemic index than castor sugar. Contains very minute amount of minerals like iron, calcium and potassium . Castor sugar is known to be chemicaly processed, and is empty in nutrients. Studies have shown having Raw Sugar like Jaggery in moderation is a better option than having Castor/Synthetic Sugar.(as per my knowledge from various studies and elders from the family and online resources)
Do we need Pectin to make Marmalade
Apples and Citrus fruits and berries already have high amount of pectin in it so additional pectin is not at all required while making marmalade.
How to make Orange Marmalade
To make Marmalade, I used Naval Oranges that are in season now. You can also use Seville Oranges or Clementine.
Thinly peel oranges using a peeler .
Always remember to peel the pith the white skin on oranges under the peel. As it is bitter in taste, it spoils the taste of marmalade.
Using the amount of peel depends on one’s personal preference. You can use all of the thinly sliced peel or use half of it. I prefer using half of the peel and use rest for making Candied Citrus Peels.
Thinly slice and chop oranges. I also added one peeled and finely chopped lemon.
Next, add sugar to it(castor/coconut sugar), and keep covered for an hour.
Orange Marmalade in Instant Pot
When ready to cook, add about 1 cup water and pressure cook for about 10 min. Do the quick pressure release and then set the SAUTE MODE on, for about 20 minutes on MEDIUM. You can do the setting on HIGH also but since there is chance of sugar getting caramelized and burning at the bottom of the pan, I keep it to medium. Keep on stirring it.
Once the marmalade starts to thicken, do the Ice cold plate test to check whether it is ready or not. Back in the day when Food Thermometers were not popular in India , this was one the test to check the readiness of Jams and Chutneys.
For Ice Cold Plate test.. Keep a plate in freezer section of refrigerator few minutes before testing. To check, drop some marmalade on the plate and tilt it. If it stays Marmalade needs no more cooking. If it is runny, cook for some more time.
If you have food thermometer, then you can check the temp. of marmalade, it should be around, 220°F or 105°C. But I still recommend the Ice Cold Plate test.
Once marmalade is cooked, take out the inner pot from Instant Pot to stop further cooking.
Marmalade in Stove-top Pressure cooker
Cook Marmalade till two whistles on medium heat then release the pressure , cook on medium heat for 12-20 minutes or till done.
Transfer to sterilized jars when marmalade is completely cool.
You can add spices like Cinnamon, Star Anise or Red Chilli Flakes.
Small piece of fresh Ginger root can also be added, be careful while adding it as ginger may overpower the orange flavor.
How to use Marmalade
Best way to relish it put on your favourite bread. But you can always use it…
Use marmalade to perk up the taste of cakes, muffins.
Use it while making orange flavored cakes and puddings.
As a filling for donuts and muffins with cream base of custard base.
Use it for making orange chicken or stir fried veggies in orange sauce.
To add flavor to Zarda Rice of orange juice or peels are not available.
Some of the recipes where I have used marmalade..
How long can we store Marmalade
It can stay well for about 10 months in properly canned in sterilized unopened jars. If the jar is open consume it within 2 months and always use a dry spoon.
How to fix Orange Marmalade( Too runny or too hard)
If the Marmalade is too runny, cook for some more time. For too hard, the boil some water in a pan, then add and cook marmalade for few minutes. Do not over cook and use it within a couple of weeks.
- 4-5 no. Finely peeled and chopped Naval Oranges
- 2-3 Cups Coconut Sugar or Castor Sugar/Jaggery
- 1 Lemon
- 1 Cup Water
- 1 tsp Cinnamon Powder or 1 Cinnamom Stick
- 1-2 Star Anise
- 1-2 tsp Chilli Flakes deoending on the spice tolerance
- 1 small Fresh Ginger(piece)
- Additional fruits like cranberries, raisins, dried figs as per preferance
- Peel oranges using a peeler. Try to peel thinly avoiding to take out the pithor white skin.
- Clear and discard the pith using a knife.
- Finely slice the peels and keep aside to add to marmalade,
- Slice oranges in roundles then stack up together and cut finely. This is an easy and quick way.
- Next, add sugar to it(castor/coconut sugar), and keep covered for an hour.
Instant Pot Method to cook Marmalade
- When ready to cook, add about 1 cup water and PRESSURE COOK for about 10 min.
- Do the quick pressure release and then set the SAUTE MODE on, for about 20 minutes on MEDIUM. You can do the setting on HIGH also but since there is chance of sugar getting caramelized and burning at the bottom of the pan, I keep it to medium.
- Keep on stirring it. When it starts to thicken, do the Ice Cold Plate test.
- Keep a plate in freezer section of refrigerator few minutes before testing.
- To check, drop some marmalade on the plate and tilt it. If it stays Marmalade needs no more cooking. If it is runny, cook for some more time.
- IF it starts to harden or thick, add some orange juice or water and mix.
- Once marmalade is cooked, take out the inner pot from Instant Pot to stop further cooking.
Cook in Stove-top Pressure cooker
- Cook Marmalade till two whistles on medium heat then release the pressure.
- Cook on medium heat for 12-20 minutes or till done.
- Transfer to sterilized jars when marmalade is compleletey cool.
Do make this sweet, tangy and citrusy Orange Marmalade with fresh seasonal oranges with the sugar of your choice.You can also try adding jaggery/palm sugar in place of coconut sugar.
Please Note.. Homemade Marmalade may taste a little bitter as compared to commercial ones. Also, due to coconut sugar it tastes a little different.
Hope you will love the recipe and do share the feedback with me whenever you make it.
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