Ingredients
Scale
- 5 pounds Clementines
- 4 pounds sugar
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup water
Clementine bath:
Instructions
- Fill your kitchen sink with water.
- 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 the stickers 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's into a large bowl so you can collect the juice from them.
- 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.
- 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 Pot to 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.
Notes
Note: Other supplies you need for this recipe include 3 or 4 pint mason jars, a mandoline, an Instant Pot
and a ladle. You will also need a nutmeg grinder if you are using whole nutmegs.
- Prep Time: 1 hour
- Cook Time: 10 Minutes
- Category: Condiments
- Method: Instant Pot
