Instant Pot Clementine Marmalade Recipes

INSTANT POT CLEMENTINE MARMALADE RECIPE

Steps:

• Fill your kitchen sink with water.
• Put the clementine's in the sink.
• Soak them in the vinegar water for 10 minutes.
• Remove the stickers on the clementine's.
• Place sliced clementines into the Instant 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 the Instant 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.
• Add the sugar and spices to the clementine mixture inside the Instant Pot.
• Stir to combine everything.
• 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.

CLEMENTINE MARMALADE RECIPE

Steps:

• Wash the oranges and lemons, discarding any stickers before doing so.
• Slice the oranges thinly - about 1/8 inch. You can do this with a knife or a mandoline, or - as I did - cut the oranges in half, then put them through the food processor slicing disk.
• Once sliced, cut each round into 4-5 pieces, place in a large pot.
• Zest and juice the lemon. Add juices and zests to the pot, along with the water. Bring to a boil over high heat.
• Once water comes to a hard boil, reduce heat and simmer for around 45 minutes, or until the orange rinds are very tender.
• Add sugar, stir well to dissolve.
• Turn the temperature back up, bring the mixture up to a boil.
• Continue to boil, stirring constantly until it reaches between 220-224 F on a candy thermometer - about 15-20 minutes.
• Ladle into hot, sterilized canning jars - have about 10 jam jars ready.
• Use a clean, wet paper towel to wipe down the top of each jar.
• Affix sterilized lids and rims, and process in a hot water bath for 10 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.)
• Allow to cool overnight.
• Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled.
• Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.

CLEMENTINE MARMALADE

Steps:

• Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum).
• Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
• Cover the pot and simmer for 2-3 hours until fruit is soft.
• Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid.
• Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer.
• Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
• Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly.
• Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level).
• Label jars; store in cool, dark place.
• SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).

SMALL-BATCH MANDARIN ORANGE (OR CLEMENTINE) MARMALADE

Steps:

• Remove peel from all fruit, being careful to remove only the colored part from the lemon, and slice the peel thinly, using scissors or a sharp knife. Place slivers in a small non-reactive pan with the water, bring to a boil. Reduce heat, cover, and simmer 20 minutes.
• Remove and discard white pithy rind and seeds from the lemon. Chop orange and lemon pulp finely in a food processor or with a sharp knife.Add to the saucepan, return to a boil, reduce heat, cover, and simmer 20 minutes.Add sugar to mixture, return to boil, and boil rapidly, uncovered, until mixture forms a gel, about 10 minutes, stirring frequently. Remove from heat.
• Ladle into hot jars and process 10 minutes in a boiling water bath.

BEST CLEMENTINE MARMALADE

Steps:

• Scrub & rinse clementines, place in enough water (about 5 cups) to cover in a large non-aluminum soup pot.
• Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
• Cover the pot and simmer for 2-3 hours until fruit is soft. Keep checking to make sure the water does not completely evaporate, add more if needed as the bottom will scorch and ruin the recipe.
• Remove pot from heat, cool overnight; discard bundle of lemon seeds, strain liquid.
• Halve the clementines, scoop pulp into a blender or food processor. Set aside peels.
• In a blender or food processor, blend clementine pulp on medium-high for 40 seconds or until smooth.
• Add sugar, blended pulp, remaining four cups of water and the reserved lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
• Meanwhile, finely slice clementine peel then stir into boiling marmalade mixture. Continue boiling until marmalade reaches setting point (220°F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly. SEE NOTES.
• Fill hot, sterilized jars; seal tightly with two-part lids; process in boiling-water bath for 15 minutes (sea level). You should hear occasional popping as the filled jars cool and the lids invert.
• Label jars; store in cool, dark place.
• Note: Reaching the setting point may take some time, often 20min or more. To test the marmalade, put a drop on a plate and set in freezer until it's at room temperature (only a minute or so) and take it out, if it's jelly-like and not runny you've got it, this is especially helpful if you're not at sea level plus or minus 2,000ft.
• Note Note: While boiling the marmalade mixture, use the longest spoon you have, stir very often but gently because you don't want hot sugary mix to burn you. Sugary mixtures retain heat longer and the burn can be quite intense.