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Quick & Easy Orange Marmalade ~ Pressure Cooker Recipe
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- เผยแพร่เมื่อ 29 ก.พ. 2020
- Have some oranges to use up? Or lemons? Or limes? Or Grapefruit? Make some delicious and EASY marmalade in just over an hour! Then, let it chill & Enjoy!
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You can find the written recipe on The Salted Pepper website: thesaltedpepper.com/orange-ma...
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Thank you for your recipe
I made it. It’s wonderful. Thank you so much for sharing.
I'm so glad you liked it!
I will try, looks good
I am SO thrilled! Cannot wait to try it!
I hope you love it!
Loved it
I love this woman!!!
Ham and orange marmalade makes the ultimate charcuterie sandwich! Cream cheese never hurts 😉
That sounds so good!
That looks delicious. I also eat mine like that but not with pepper. Going to try on Sunday. Thank you
Thanks so much! Great advice.
Glad it was helpful!
Awww! You have this cute personality, calming voice. Easy way of putting out the recepie. I bought one from store and didn't like much but this time let me try this recepie at home.
I just just made this. So yummy! Better than store bought for sure.
Please share some more jam recipes. That would be really fun.
Glad you liked it!!
Made this today, was so easy. Very yummy. Thx for posting!!
I'm so glad you enjoyed it
LOVE this recipe. THANK YOU.. The organic cuties are back in the store today 12/5/21. making our supply for this year. I have the Presto Digital Canner for small batch canning....just love it so easy and no fuss. I also wash my mandarins with a little dish soap and hot water to remove the wax.
Perfect!
Enjoy!
Nice video, very well explained, again!
Glad you liked it!
I'll be making this soon. Marmalade jam has always been my favorite. Oranges are so great here in San Diego and I have a very large organic lemon tree.
I made another's recipe for pressure cooker marmalade that just never worked for me.
Your video really was great showing how lovely it turned out.
I prefer small batch making and 2 to 4 jars fit great in my Ball Fresh Tech canner for sanitizing and sealing. Especially with the my fig jam recipe that my husband eats nearly daily. They ripen daily on my tree all summer long and it's perfect for keeping a cool kitchen and making weekly small batches to last till next summer. Which would otherwise be a lot of work. Looks like it will be coming out of the cupboard for holiday gift marmalade making !
I have a large soup wooden spoon reserved just for my jam making. No worries about it melting. All hot things go into hot sterilized jars.
I'm so excited to make your marmalade. It will be fun canning and keeps me busy during this time!
I hope you love it!
You have a lovely way about you. A gentle voice, articulate delivery, and showing the process with helpful hints, making it a pleasure to view and learn from. I'm definitely trying this out this week. Thanks a ton.
Thank you so much!
Great easy recipe. I just made it with organic sugar and mandarin oranges. I do water bath mine for cupboard storage. To improve a firm set always set jam jars undisturbed for 24 hours. It does make a difference.
Thank you for this easy recipe. Made the house smell so good!
Thank you for the tips! I'm new to canning and trying to learn as much as I can!
@@TheSaltedPepper Thank You, Husband absolutely loved it! I'm doing more for Christmas gifts.
thin skinned slightly tart oranges. i just boiled it. did a lot of research before making marmalade the first time. a friend and i got a lot of oranges at a food pantry. i made marmalade with the thin skinned. with the thick i did candied peels, juiced, zested, and orange vinegar cleaning solution.
WOOOOO!!! WOW Lady!!❤️❤️ This is Fabulous!!!!🎶🎶
I hope you love it!
@@TheSaltedPepper I do already!!💖 I will send a pic of I am able to make this. My husband loves marmalade!! And I was the very same the first time I tried it, my Mom shared it with me.. And explained my Grandmother always had it. 🙂 It took time for me to try it again too🤭
Ohhhh i LOVE you Louise!! Orange marmalade is my favorite, but recipes I've looked at have all been so labor intensive. This looks so simple. I will definitely be trying this soon. We have the instant pot (wish I had a Foodie) are you listening Santa? hehehe
Thanks for sharing how to make marmalade
My pleasure 😊
I made your recipe today. I bought your type oranges, but mine were smaller than yours. I weighed out a pound. I did use half Splenda and half sugar because I’m cutting the sugar in our lives. It thickened just fine. I checked the PH with my meter. It was 4.3 so I added about a T do lemon juice. 4.3 is ok but with the Splenda substitute I decided to be extra safe. The marmalade got up to 223 deg but no more. The lids sealed w/o problem when I canned the jars. I will make this again. It is sooo good.
Wow! Just got my foodi and this is the first thing I made! It is divine and way better than store bought. I’m blown away! 💕💕 had to keep running outside during the boil process though as the NASA Dragon rocket was passing over our house! Managed to juggle them both and had an awesome result! Thank you for being the best teacher and coming along on my Ninja Foodi ride. Xx trying the spaghetti bolognese today 💜
Glad you liked it!!
The spaghetti was wonderful too. Xx
Hi just found your channel and subscribed. Love what you do with the ninja foodi, I have just bought one and am half way through this marmalade process. Looking forward to tasting it. I am English and I lived in Seville a while and you are right, you definitely wouldn’t eat these fresh from the tree😀. One of my favourite memories is walking through the streets of Sevilla in the evening with the heady aroma of oranges all around. There were so many you would be walking on the fallen fruit
Awesome! Thank you! I hope you love the marmalade!
Louise, YUMMMMMMMMM Thank you so much delicious
Hope you enjoy it!
After watching your video last week, I tried this with blueberries and Sure Jel..... it turned out great😊
That's wonderful!
This looks wonderful! I use orange marmalade in both my sweet & savory dishes.
Lol I tried this this past spring time. The day before I had fallen out on my property and got a concussion. For several weeks I kept falling asleep without warning, wherever I happened to be when my body decided to go to sleep. Once was in my tomato garden. Once on the ground out by my back fence where my blackberries are. And once was in the kitchen with a big 32 quart stock pot full of oranges, water and sugar. When I awakened my stock pot was black inside. It looked like charcoals. I never tried again, - but I will because I love orange marmalade. And I no longer fall asleep unexpectedly lol.
Oh my goodness! That is terrible and I'm so glad you have recovered! I hope you enjoy the marmalade!
By the way......I've always like orange a marmalade (always store-bought) and peanut butter sandwich. I'm a pretty simple guy and peanut butter and jelly sandwiches were a staple in my childhood. Growing up I learned that jam, preserves, marmalade are so much better for my taste. Judge me or not......I still love (with potato chips) PB&J; and adding a twist onto dinners I make, and learning how to do it where I can control the ingredients makes me want to just cook more (and these appliances like Ninja Foodi, Instant Pot, Crock Pot Express) really excite me and , frankly, I'm beside myself. I currently have a Crock Pot Express; but after watching what Louise can do with her Ninja Foodi. I'm considering getting a Ninja Foodi with all the bells & whistles: pressure cook, slow cook, bake, air fry, broil and I don't even know what else. This is amazing to me....a man my age who has always enjoyed cooking can now use one appliance to cook without messing all kinds of pans and skillets and using the stove and oven. I'm thrilled to watch Louise's videos and learn new recipes and ideas; plus her tips, lessons, instruction and presentation make me even more convinced.
Thank you so much! I hope you love the Ninja Foodi if you decide to get one.
Personally for me, I've always like jams and marmalades over jellies. Growing up, I never knew there were orange peels in it, it was just delicious. I will make this and then make orange chicken.
Thank you
It will be so good with orange chicken!
Two words: Coconut Shrimp. Stir red pepper flakes into the warm marmalade and dip! OMG!
YES and YES! I have a coconut shrimp recipe, but did this one after the fact!
Thank you for the recipe! Is this the bittersweet result? Or sweet type?
Hi I bought my Australian multi cooker (same as your ninja pot) a few years ago and have hardly used it. I made your citrus marmalade yesterday, it tastes fine but quite dark in colour and a little was stuck to the bottom. I let cook to 27%f , did I cook it for a little too long. I love your video's, so easy to follow. I plan to do the meat loaf this week.
It was probably cooked just a little too long. I hope you still enjoyed it!
The darker color just indicates you were on your way to making orange Carmel. 😉
This works with the thicker skinned oranges, if you separate the thin peal from the pith first.
We retired to a beach in Central America and can’t get the clementines, but I’ve used this recipe for marmalade using the large naval oranges and it works just fine.
Hello - We’re new to your TH-cam channel ... and love your instructive presentations of recipes. We made orange marmalade today with Halo oranges in a 6qt InstantPot. Turned out well ... but it’s a bit sweet for our taste. Could we add Key Lime juice to the finished product to reduce the sweetness?
I would try that with a small amount of the marmalade to make sure it's a flavor you like.
When I was a child I thought "the bits"😮 were bacon rind and I wouldn't touch it!! I know better since I grew up and love it. I make it from whatever citrus is available. Your recipe looks great, I'm going to make some tomorrow. Thank you 😊
Hi. LOVE orange marmalade. What would you think of maybe an immersion blender to kinda break up the long rinds?
I would just cut them smaller before you pressure cook if you don't want the long pieces, you need liquid for an immersion blender to work correctly.
Made the Orange Marmalade today. It came out real good.
That's great! Enjoy!
I enjoyed your video! I have a 4 qt. (Fagor) pressure cooker - is it big enough for this recipe? Thanks!
I made this, it is wonderful! I am making another batch tomorrow and I will cut the pieces smaller. Can I replace one cup of the water with orange juice instead of adding the extra half cup of sugar? My oranges are so sweet from our tree.
That's wonderful!
A simple powder sugar drizzle made with orange marmalade drizzled over biscotti is my favorite way to eat it.
That sounds amazing!
Was there a reason you didn't put the "pinch" of salt in this like we usually do in a sweet recipe to bring out more flavor? I've got oranges I need to use up so will do this tomorrow. Looks great!!
No particular reason, I just didn't think it needed it. I'm sure it would be just fine if you used some though!
Tried this recipe today, but added a lemon for the pectin. Really easy to make and tastes good. Tne recipe made 2 1/2 small jars so I'll double the quantities up next time
How much lemon did you add?
I cut the lemon up into small shreds the same size as the orange and put a whole lemon in. You can't taste the lemon at all but I think it helps with the setting of the marmalade. The marmalade did look a bit runny, but I didn't want it to burn so took it of the gas let it cool a bit and jarred it up . The marmaled is a lot better than store bought.Hope this helps.
I have 2 Seville oranges left over that I want to use in a 3 fruit marmalade. Can I use your recipe by substituting a large grapefruit and some lemons with my 2 left over Seville marmalade? (1 would remove the pips from the Seville oranges) but can I leave the flesh from them. Also what is the name of hand thermometer did you use? Thanks for your help.
Do you think you could make marmalade on the jam setting of the hot/cold blender or does it need the pressure cooker?
In my experience, the jam never gets hot enough in the blender to set because a film forms over the heating element that blocks the heat transfer.
I have a beautiful lemon tree with lots of beautiful lemons. Is there a video for Lemon Curd?
Not yet!
If you have already pressure cooked the orange ,why put more water and boil it down?Is it not better tojust add a little water and sugar and boil it till it reaches the setting stage?
hello, I would like to know if this recipe can be doubled. my presto digital canner requires a minimum of 2 qt, 4 pt or 8 half pt or mixture of jars.
Thank you
I use a digital canner too. If you can’t double the recipe (I don’t know the answer to your question), I add jars filled with hot water to take up the spaces where more jars of jam should be. I did that tonight with this recipe. Works well. But making more would be great too.
Hey I’m cooking this now... I don’t particularly like too many bits in it. Can I blend it after it’s cooked?
You can probably blend it after you PC, but before you bring it up to temp for it to gel
Im going to try in my power xl im so tired of getting splattered!
VERY well done video but I must ask what measurement system you use. ¿Northamerican or international?
Could you use this in loo of zest with your orange chicken recipe?
Well, it would give the orange flavor, but it will also sweeten things up a bit. It can't hurt to try it.
Can I use Aluloss or Monk Fruit instead of sugar or must I use sugar?
A couple things... I would have liked to see some kind of timer on the video to see how long the mix took to come up to the 220-225 temp. Also, just an idea.. it seems like you could clean the Ninja pot, fill it with water, put on Sauté, bring to a simmer and water bath the marmalade for 10 minutes to end up with a shelf stable product? Just thinking out loud. Of course, you KNOW I’ll be trying your recipe this week :)
Joan Johnson we did put up a graphic, it took 27 minutes for the boil part. As far as demonstrating a canning technique on TH-cam, I don’t want the responsibility. It’s easy to do, but I’d rather people turn to better educated canners than me. 🥰 I did end up canning some of mine though.
macks Smith Thanks :) I was just suggesting, not needing the info. I’ve been pressure and water bath canning for decades.
Do you ever show a video of how to hot water bath them in the Ninja foodie pressure cooker
I tried this recipe and it worked out amazingly. I only had navel oranges I use d 3 because that’s what I had left. But the skins are not rough tough more soft and leathery. I did add a cinnamon stick some nutmeg and cloves. And pressure cooked for 13min just in case.
I was checking for the right temp mine set up before 222-225. More like 210 after boiling for about 25 min. I think I may have over cooked it a bit but it’s still turned out nice. Not bitter at all. I think next time I’ll add a lemon
How long does it store in the fridge?
unopened, probably 1 year. Opened, 3 months at least.
How do I find your Amazon Store?
Https://amazon.com/shop/thesaltedpepper
I always add pectin in my jams and marmalade’s because nowadays the citrus fruit that’s grown does not have as much pectin in the skins and I like more marmalade not lots of peel.
Sometimes I cheat in the U.K. we can buy large cans of prepared fruit just add sugar but if you don’t add the sugar slowly it can crystallise the jam or marmalade that’s for from scratch as well.
Would dicing the oranges work okay for making the pieces on the smaller size
I don't see why not.
One of the things I really like about this recipe is the size of the pieces. I have a recipe for marmalade that calls for one orange. The pieces are diced and it seems to make the taste of the rind much more prominent.
Hi Louise, I’m diabetic so I normally use smuckers sugar free. I haven’t been able to find it in my stores. I was wondering if this recipe could be made sugar free?
The sugar helps the marmalade set up, but there is low sugar/no sugar pectin that you could try with a sugar substitute.
Can i sterilize the jars once filled with the marmalade once more so that it can be stored on a shelf?
You would want to use a canning recipe to make sure the jars are shelf stable. There is a certain PH level that needs to be met and I have no way to test that.
Instead of sugar, do you think sweetener will do?
Sugar is part of what makes jams/jellies set, especially without added pectin. I have not tried it using a sugar substitute, so I can't say how it would work. I'm sure you could do it if you used a low sugar pectin.
Can you use the metal pan for your instant pot to make this?
Yes, but when you go to reduce it, I would decrease the heat a little to prevent burning since the stainless steel conducts heat a little better than the ceramic one.
Thank you!
@@TheSaltedPepper I made the marmalade and it was delicious. Thanks again.
could you do this with cherry tomatoes?
I've made a tomato jam before with bacon. It's delicious!
Would this work with Stevia?
I'm not sure, I haven't tried it.
can you make a sugar free batch by substituting Splenda for the sugar?
Preserves rely on the sugar to set, so substituting isn't going to give you the same results. You can look up some low sugar options for jams or preserves and see what they say.
The Salted Pepper thank you
Might try a 1/2 and 1/2 recipe...this would add the sugar for the setting without going so much. For other fruit, they make a sugar free pectin that is pretty good.
@@txdonna13 , thank you
I used half sugar and half Splenda. It set up just fine. Next time I may reduce the sugar again. But I can say for sure that half and half definitely works.
can you do tomatoes in the ninja
I'm sure you could, but it would be a different process. I'll have to try a tomato jam this summer.
Add a little baking soda to the product to soften the rind. I still add Sure Jell to all jams and jellies. I have learned the hard way, but you add it early to the product. Before you cook it and before you add any sugar to it. Why don’t you use a good orange juice to you recipe instead of using water? I cook jellies and jams to a rolling boil. If it is the final boil I let it cook at that temp for one minute before putting in the jars. You will notice when it is ready, it thickens up and darkens a bit.
Waiting
Hi Louise, I have been worried about you up there in TN about that destructive tornado. I trust you made out okay as you are still cooking. I am on WW and use Lakanto Monkfruit sweetener as a substitute for sugar. I cannot tell the difference and zero calories but so sweet with no funny taste. Do you think I could use this sweetenener as a substitute? I have a mango tree in my front yard and it is full of fruit ripening. I make jam, jelly, bread, ice cre cream wih them as well as cobbler and dehydrating them, i will maik you some of my goodies when they're ready in June, What do you think of the Lakanto as the sugar substitute fo make this marmalade? Maybe if you research it. That would make delicious fat free dessert. Tom in Fort Lauderdale
Hi Tom! Thanks for thinking of us, we only got rain where we live. Nashville (we have friends there) is just devastated about the loss of life and destruction. It's very sad. I have never tried to use a sugar substitute when making preserves. I do know they have some recipes out that use low sugar. I just joined WW, too! I need to lose this 30 pounds I've gained in 2019. I'll still be doing the regular recipes for people, but you'll start seeing some healthier options and I hope to include WW points as well. I've never heard of Lakanto, but I'll look into it!
What about tomato’s?
I'm sure you can, but it would be a different process. I'll have to try it this summer.
You could probably add the hot peppers to the marmalade just before you add to the jars and make spicy marmalade
That sounds good!
How many ninja cookers do you own?
5 or 6 I think. Keep in mind that a big part of my business is keeping up with the changes in the Foodis, so I have way more than I really need.
Can you can in the Ninja Foodie?
Here you go: thesaltedpepper.com/is-it-safe-to-can-food-in-the-ninja-foodi/
What as happened to the orange pips
I'm not sure what orange pips are. Sorry.
Mine came out with very little liquid. More like candid oranges than marmalade
Sounds like it cooked too long. You can try to add some water and heat it up to thin it out.
The flavor is great but I canned mine and it did not set up. I thinknyou have to boil it too long to bring up the temp and it destroyed the pectin. Great if you just want to refrigerate it.
It’s not a canning recipe, most canning recipes will specifically give you the canning technique and they are tested for canning. I always recommend following tested canning recipes when you want to can jams or jellies. Glad you enjoyed the flavor!
Mine set up fine. I canned mine. No problems.
Can you double the recipe?
I haven't tried to double it. Sometimes marmalades do better in small batches. Let me know if you try though!
@@TheSaltedPepper I did try it out. Wonderful recipe! I tweaked it a bit because I had to use the oranges I had. I did use navel oranges since that is what I had. Little more work since I listened to your advice about that it could ended up too bitter. I peeled them with a peeler and shaved off the white stuff with my knive. Ended using 6 oranges, 7 cups of sugar (4 cups during the pressure cooking part and the rest after like you), and 1/4 cup of lemon juice for my tastes. Because I peeled and chopped in my prep the 10 minute pressure cooking was enough. I followed the way you did yours and marmalade is sooo good. I did end up processing it and canned 3 pints worth. Thank you so much for the video. It was easy to follow and so informative that it gave me the confidence to try making marmalade for the first time. It was a great success. Thanks again💕💕💕💕💕
😖to the crime cheese. Chèvre . Spread chèvre on a crostini. Cover with marmalade, broil, remove and drizzle with balsamic reduction and fresh ground pepper. That’s next level.
Sounds good!
I wanted to love this recipe, yet, unfortunately, tried it today - and it is so bitter ! ill go back to the traditional way - boil the peels a few times to take out the bitterness .
What oranges did you use? That might be the issue. This recipe uses clementines or similar. Mine wasn’t bitter at all.
Mine wasn’t bitter either and I used half Splenda and a tablespoon of lemon juice
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