My Ninja marmalade notes
I decided to post this recipe after initially getting a poor set, I reboiled and the marmalade is now properly set.
The recipe will work for any Instant Pot type cooker.
This small batch will allow you over time to slowly tweak the recipe to your taste, without wastage. When you reach the product that suits you it will scale up and larger quantities can be prepared. So keep notes of the times, quantities and ingredients that you prefer.
I don’t recommend reducing sugar as this will prevent proper setting.
This made 3 x 500ml jars of tasty nicely set marmalade.
Equipment (useful but not all essential)
Ninja Foodi max
mandolin or sharp knife
pocket thermometer
sterilized Kilner jars
jam funnel
ladle
Ninja Foodi max
Mandolin
Pocket thermometer
Kilner jars
Jam funnel
Ladle
Ingredients
two oranges 590g
juice 1 lemon 4tbsp ( jif lemon juice is okay)
granulated sugar 1180g (double weight of oranges)
water 1180g (double weight of oranges)
Method
Select two oranges with the nicest skin from a pack of supermarket oranges.
Weigh the oranges, make a note of this to calculate sugar and water needed.
Thoroughly wash the fruit under running water and dry with a paper towel.
With a sharp knife cut the oranges in half on a clean chopping board.
Next cut the halves into thin slices, a mandolin or a sharp knife could be used.
Discard the ends if they are just skin and pith, also remove any areas with blemishes and any seeds you might find.
Cut the slices in half again to produce quarters.
Transfer the quarters and any juice into the Ninja Foodi pot together with the lemon juice.
Add a mugful of water (300ml) and pressure cook on Hi for 15 minutes with natural release (about ten minutes)
Add water (double weight of oranges) to Ninja pot.
Then add the sugar needed. (double weight of oranges)
Heat to boiling on Saute.
Stir sugar in as mixture heats up, until all dissolved.
At boiling point reduce to a simmer uncovered for two hours on setting 2.
Then turn up to medium heat (setting 3) boiling until temperature reaches 105°C (about another 15 mins).
You will see a large amount of fine froth, continue boiling and this froth will completely cover the surface of the marmalade.Continue to heat until the foam subsides to a more relaxed, steady boil.
At this point the marmalade is ready to bottle.
When it reaches temperature ladle the marmalade through a jam funnel into sterilized Kilner jars or similar. Seal and allow to cool. Store in a cool, dark place. We put them in the fridge, but a cool cupboard is fine.
The marmalade can be tried straight away, although it will keep if sealed for a considerable time. Once opened keep it in the fridge.
You could use it to make a marmalade sponge pudding, glaze a roasted meat, make marmalade bread and butter pudding, put a spoonful in yogurt or on ice cream, or simply serve it up on toast. It will be delicious whichever way you use it.
You can modify this recipe, make additions, use different citrus fruit but it makes a simple tasty preserve which is good as it is.
It is well worth trying and has been a regular in our household for many years.
Try adding a little cider vinegar, whisky, some ginger, try some brown sugar, or use a different variety of citrus fruit, the recipe can be adjusted with interesting results.
Experimentation is recommended.
I wish you success. Enjoy and share your culinary concoctions.
thank you for the recipe. I agree that 
