Ingredients
- 4 Sunkist® Blood oranges, thinly sliced
- 1 Sunkist® lemon, juiced
- 1 Sunkist® Blood orange, juiced
- 2 1/2 cups granulated sugar
- 1/3 cup water
- 1 1/2 teaspoons freshly grated ginger
Blood orange and Ginger Marmalade
By Heather Sheridan
Prep: 5 mins
Cook: 120 mins
Total: 125 mins
Serves: 8
Directions
- Equipment needed:<br /> -Instant Pot<br /> -candy thermometer <br /> -16-ounce jar and lid<br /> -mandolin<br /> -sharp knife <br /> -zester or microplane
- Rinse and dry the Blood oranges.
- Using either a mandolin or a sharp knife, very carefully cut the oranges into about 1/8 of an inch slices onto a cutting board. Cut circles into half slices.
- Place all of the sliced oranges into the Instant Pot. Add the 1/3 cup of water. Using the manual pressure cooker setting, set the instant pot for 10 minutes, with the valve closed.
- Allow the instant pot to naturally release the steam for about 20 minutes when the timer goes off.
- While waiting for Instant Pot, use a micro plane or zester to grate 1 ½ tsp of fresh peeled ginger.
- Next, juice one Blood orange and one lemon.
- Once you are safely able to open the instant pot, add the 2 ½ cups of sugar and the freshly squeezed Blood orange juice.
- Stir, and place the Instant Pot on the sauté setting. Stir the mixture often, making sure the bottom isn’t becoming burnt.
- The moment the marmalade reaches the proper temp ( 223-225 degrees F), turn the instant pot off. <br />
- Add the ginger and lemon juice and stir well.
- Allow the jam to cool for 30 minutes.
- Place your marmalade into a clean and dry mason jar, place lid on top and flip the jar upside down.
