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!
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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.
Add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set.
Lemons contain a very high amount of pectin, which naturally sets and thickens the marmalade. If your marmalade is too thick for your liking after it cools, then it's likely that too much water evaporated as it simmered, and you can just add a bit more water for a more spoonable consistency.
'Best' marmalade should be filled with perfectly uniform shreds, and these take time to slice, so pop on the radio and chop with patience. The peel also needs to be very soft before pouring in the sugar as it will not soften any more after the sugar is added.
Once the citrus peel is boiled, the pectin is leached into the cooking liquid. This cooking liquid now contains all the pectin you need to set your marmalade and acts as a conduit to dissolve the sugar you need to add to sweeten it properly. Without pectin, you'd just have orange-flavored syrup.
The white pith of Seville oranges and Grapefruits clears once cooked so there is no need to remove it. If pith is discarded, the balance of the recipe will be compromised, affecting the set as pith is an invaluable source of pectin.
Although it is typically made with oranges, it can be made with any kind of citrus fruit. The most traditional variety of orange used when making marmalade is the bitter Seville orange, but if you cannot find them, any orange can be used.
Use Valencia oranges if you can find them – if not, regular navel oranges are fine too. The main secret in producing a sweet (instead of bitter) marmalade is to reduce the amount of white pith, seeds, and membranes.
Baking soda is slightly alkaline and helps to break down the peels, shortening the time it takes to cook and soften them. You do not have to use it to make good marmalade, but it helps shorten the cooking process.
Don't let the marmalade turn brown: If the marmalade is turning brown while you are cooking it, you are likely overcooking it and the sugars are beginning to caramelize. Remove it from the heat immediately if this happens and then next time you make marmalade, aim for a lower setting temperature.
We think the best way to do it is to bring the mixture to a really high rolling boil once the sugar has dissolved. Set the heat as high as possible and keep stirring regularly. You should end up with a nice bright, clear marmalade that has a lovely thick consistency.
Allowing your marmalade to cool a little and relax before potting helps the marmalade to thicken slightly so that the peel remains evenly distributed and doesn't rise to the top.
You can re-boil it. You will need to empty the marmalade into the pan and add the juice of a lemon. Slowly bring it back to the boil when the boil is really rapid I would give it 5 minutes. Then test it on a cold saucer.
And whilst it's perfectly possible to reduce the sugar and still get an excellent set, there's no doubt that sugar adds not just sweetness but enhanced flavour, so it's a fine line and worth experimenting until you find the perfect compromise. I find that the ratio of 4:3 pulp:sugar works well.
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.
Per kilogram of product, animal products generally have a larger water footprint than crop products. One glass of orange juice (200 ml) takes about 45 gallons (170 liters) of water.
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Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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