Imagine the perfect balance of sweet and tangy in every bite—a luscious spread that brightens your morning with its zesty citrus punch. Orange marmalade isn’t just a preserve; it’s a burst of sunshine in a jar, with its vibrant color and bold, refreshing flavor. Whether slathered on toast, swirled into yogurt, or used in cooking, this timeless preserve is a taste of nostalgia with a modern twist. Ready to awaken your taste buds?

Ingredients: (Yeah, it’s that simple)

• 1 lb mandarin oranges about 5-6 small oranges
• 2 cups water
• 3 cups sugar divided in recipe

Instructions:

1. Cut the stem off of the mandarins and slice the mandarins in half. Slice each half into slices about ¼” thick. Throw them in the inner pot of your pressure cooker
2. Add 2 cups of water and 2½ cups of white sugar. Stir.
3. Put the pressure lid on the Instant pot and turn the valve to seal. Select high pressure for 10 minutes. When the time is up, allow the pot to naturally release its pressure. This takes about 25 minutes.
4. Open the lid and turn on the sear/sauté on high. Bring the mixture to a boil and add in the remaining ½ cup of sugar. Bring back up to a boil and boil until the mixture reaches about 221°F-223℉ (105-106°C). This is important in order for your marmalade to set up. I usually stir occasionally during this process to avoid scorching. The best way to determine if your marmalade is done is by using a thermometer.
5. Once the orange marmalade has reached at least 221°F, turn off the heat and stir. Allow to cool and then ladle into jars and let them sit at room temp for 1-2 hours, then refrigerate for at least 4 hours to set up.
6. Serve & Enjoy