Wash your oranges thoroughly. Because marmalade is made with the entire orange, peel and all, it is important to get them clean. Remove any stickers. I recommend cutting off any stickers, so there is no residue left. I also cut off the knobby ends where the stems come out. I do recommend using room temperature oranges vs ones right out of the refrigerator.

Grate the entire orange. Some people cut the oranges or chop but I find that to get the perfect balance of sweetness and tang that marmalade offers, making sure the peel is grated rather than chopped is the best method.

Add orange slices and water to Instant Pot. Do NOT add sugar during this step or it will burn. Cook on high pressure for 10 minutes. When the time is up, use the natural release method to release steam.

After the steam is released, add in the sugar and turn Instant Pot to sauté. Cook for 20-25 minutes. It is very important that you stir frequently. If you don’t the marmalade will burn. Once the marmalade it thickened and the temperature is between 223-225 degrees it is finished (this is your “setting point”).

Now that your marmalade is ready you’ll pour it into jars using a canning funnel. You want to make sure your mason jars and lids are clean before filling.

Cover and refrigerate.

The butter should stay fresh 10 – 14 days in the refrigerator but it will also freeze well for later use. I hope you love this orange marmalade butter as much as we have.