Insta pot Orange Marmelade

Have a lot of oranges and wondering how to finish it up, or ever wondered how to make orange marmelade at home then you have come to the right post 😊

This marmelade is very easy to make if you have an insta pot or mealthy. If you don’t have an insta pot you can try this in a pressure cooker or stove top too.

Ingredients

  • 8-10 medium sized oranges ( approx 1.5 kg )
  • 1 lemon
  • 1 medium sized apple
  • Sugar (350 g will vary based on how much juice you extract out of the orange )
  • 1 cup water (1/2 cup to cook apples and 1/2 cup additional )

Method

  • Juice the oranges and save the pulp and the juice in separate containers
  • Save the peel from one orange and chop finely into thin strips. Save the skin from a a few oranges as well while you juice. All of this will enhance the flavor of your jam.
  • Juice a lemon and grate the lemon rind and keep aside
  • Measure the juice, mine was 275 ml
  • Core and chop the apples with skin into fine pieces and cook in 1/2 cup water until the apples are nice and tender. The water reduced to approximately 75 ml ( note down the measure of the left over water )
  • I now have 275+75 = 350 ml water
  • Add the orange juice, orange pulp, finely chopped orange rind, orange skin, lemon juice, lemon rind and 1/2 cup water in the insta pot or mealthy
  • Pressure cook on high for 15 minutes ( it not using an insta pot pressure cook for 4-5 whistles in a pressure cooker or 30-40 minutes on stove top stirring at regular intervals until the orange rind, pulp are super soft )
  • Once it’s done switch off the pot and let it release pressure naturally
  • Open the pot and for a minute enjoy the aroma of your marmelade
  • Add the sugar to the mixture and switch on Sauté High for 5 minutes and keep stirring
  • Cancel the high sauté mode and switch on low sauté mode for the next 10-15 minutes until the liquid is reduced by half. Keep stirring at regular intervals, the mixture will stop bubbling and the consistency will be similar to a syrup. It is okay if it’s a little runny as the marmelade will thicken later
  • Once the jam cools down it will thicken naturally so don’t worry if the jam is a little liquidy after 15 minutes of sauté, just make sure you keep stirring at regular intervals and the liquid reduces by half

Enjoy the marmelade as a dip with scones, bread or anything you like 🙂

Do share your feedback !

Insta Pot Akkaravadisal

Akkaravadisal is a yummy sweet dish similar to sweet Pongal. Its made by cooking rice and moong dal in milk, which gives it a rich and yummy taste. It’s super easy to make it in the insta pot or mealthy pot, and is ready under 15 minutes.

Ingredients

  • 1/2 cup raw rice
  • 1/4 cup moong dal
  • 2 1/2 cup milk
  • 1 cup water
  • 1 1/2 cup jaggery, powdered
  • 1/4 cup, plus 1 tbsp ghee
  • 1 cardamom
  • Cashewnut and raisins for garnishing
  • a few strands of saffron

Method

  • Roast the moong dal on stove top until you it’s slightly red and emits a nice aroma
  • Soak the saffron strands in 1/2 cup warm milk and keep aside
  • Wash the moong dal and rice and soak in 1 cup water for 10 minutes
  • Switch on the insta pot or mealthy on Sauté high mode
  • Add 1 tbsp ghee to the insta pot
  • Drain the water from the rice and dal
  • Add the rice and dal to the insta pot and sauté for a few minutes
  • Add milk and water and stir well to make sure that rice and dal do not stick to the bottom of the pot
  • Cancel Sauté mode
  • Switch on Pressure cook mode and Preaaure cook for 10 minutes
  • Let the pressure release naturally
  • In the meantime dissolve the jaggery by in a little water and heat on stove top on medium flame until the jaggery dissolves completely. Strain and keep aside.
  • Roast the raisins and cashew in 1 tbsp ghee until golden and keep aside
  • Once the pressure releases, open the insta pot or mealthy pot
  • Switch on Sauté mode on Low and mash the rice and dal
  • Add the jaggery and mix well
  • Add the milk mixed with saffron, cardamom and mix well
  • Add the ghee in batches and continue mixing
  • The consistency of this dish must be a little mushy. The Payasam will should be a little runny as it thickens with time. When you feel that stage is reached switch off for he insta pot or mealthy
  • Garnish with raisins and cashews

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Cherry tomato jam in insta pot or mealthy pot

This is my first recipe in the series of insta pot or mealthy pot recipes. Ever since I got my mealthy pot, I have been really busy experimenting with it and hardly got time to keep up with my blog 😀 Now you will see more recipes in this category.

Ingredients

  • Cherry tomatoes 20-25
  • 2 cups sugar
  • 1/2 cup water
  • A few cloves
  • A small piece of cinnamon
  • Juice from half a lemon
  • 20-25 almonds blanched and peeled

Method

  • Wash the cherry tomatoes well and keep aside
  • Add cherry tomatoes, 2 cups sugar, 1/2 cup water, cloves, cinnamon and the blanched and peeled almonds to your instapot or mealthy
  • Pressure cook on high for 4 minutes
  • Once it’s done switch off the pot and let it release pressure naturally
  • Open the pot and for a minute enjoy the aroma of your tomato jam
  • Switch on sauté mode on high for 5 minutes and keep stirring in between
  • Cancel the high sauté mode and switch on low sauté mode for the next 10-15 minutes until the liquid is reduced by half. Stir in the lemon juice toward the end
  • Once the jam cools down it will thicken naturally so don’t worry if the jam is a little liquidy after 15 minutes of sauté, just make sure you keep stirring at regular intervals and the liquid reduces by half

Enjoy the jam as a dip with scones, bread or anything you like 🙂 Do share your feedback !