Marisa over at Food In Jars started this wonderful Mastery Challenge for 2017. After missing the Can Jam from yeeeears ago, I jumped into this challenge. And perhaps I’ll return to writing about food on a regular basis. Perhaps.
This month’s challenge is Marmalade. Quite an interesting way to start the year, because it’s a bit of a love-hate item. That feeling holds true for me. And since I’ve committed to the year-long challenge, I want to go into this challenge keeping small batch preserves in mind. Not only is the smaller size less overwhelming to tackle, it’s less overwhelming to eat my way through or share with others.
The other component to the challenge I wanted to incorporate this month is my Instant Pot. I’ve joined the cult of the Instant Pot and it’s such an exciting new world of pressure (and slow) cooking. I used a lemon marmalade recipe and instructions from Hip Pressure Cooking along with general guidance from Marisa with her small batch blood orange marmalade. I picked up some beautiful tangelos from Trader Joe’s and decided to jump in.
The finished marmalade isn’t the most refined. It made about 3 half pints, and I turned the bulk of it into a delicious creamsicle marmalade by stirring in some vanilla bean paste. Besides the fact that it actually worked, thus it was a success, it got me back into the kitchen creatively and back to the keyboard, so it’s a major success in my book.
Small Batch Instant Pot Tangelo Orange Marmalade
Yield: 3 – half pints (or so)
- 1.5 lb (24 oz) Tangelos
- 24 oz Water
- 24 oz Sugar
- 1/2 – 1 tsp Vanilla Bean Paste (optional)
- Cut your clean tangelos in quarters. Thinly slice the quarters into ribbons, and then roughly chop the ribbons a bit.
- As you’re chopping, reserve any seeds and pithy areas you come across. Tangelos aren’t very heavy in pith and seeds, just save what you can and put into a cheesecloth bundle.
- Put the chopped fruit and any juice from the fruit into your Instant Pot and add the water. Turn the pot on to Manual – High Pressure and set for 10 minutes.
- Once the cycle has completed, turn the pot off and let the pressure naturally release.
- Open the Instant Pot, set the lid aside, and turn it on to Saute. Add the sugar and cheesecloth bundle of pith. Stir to combine.
- Add a candy thermometer and let the marmalade come to a boil. Cook, stirring regularly until it reaches 215-220 degrees. This took about 40 minutes for me.
- Once the marmalade has reached the desired temperature, turn the Instant Pot off. Remove the pot insert and discard the cheesecloth bundle.
- Optional – If you want the creamsicle flavor (YUM!) stir in the vanilla bean paste.
- Spoon the marmalade into clean (sterilized) jars and refrigerate. Or you can process in a hot water bath If you want – I recommend Food In Jars for instructions!