2 pounds organic oranges (about 8 small oranges)
5 cups granulated sugar
1 cup water
Remove all stickers and stems and wash the fruit.
Fill a large bowl with water and add 3 tablespoons of white or apple cider vinegar. Add oranges and let soak for 15 minutes.
Drain and dry oranges, then using a very sharp knife, mandolin or food processor, cut oranges as thinly as possible. (Cuts can vary in size and can be long and short.)
Add the oranges and juice to the Inner Pot of the Instant Pot.
Place the pot inside the Instant Pot and add the water.
Close the lid and press Pressure Cook Mode to HIGH for 10 minutes. After the timer goes off, allow the Instant Pot to release naturally.
Open lid and set Instant Pot to Sauté Mode and set for 25 minutes on NORMAL mode. Add the sugar and stir well.
Cook for 20-22 minutes, continuously stirring to ensure that the sugar doesn’t burn on the bottom.
If you have a candy thermometer, when the temperature rises to 220°F, the preserves are ready.
Remove inner pot and place on the counter to cool. (Do not leave inside Instant Pot as it will continue to cook and the bottom will burn.) The marmalade will continue to thicken as it cools.
Place in prepared sterilized mason jars.
STERILIZING MASON JARS:
Fill a large pot of water and bring to a boil. Place glass jars and lids into the water and boil for 15 minutes.
Remove the jars and lids from the pot and dry.
When the marmalade has cooled, fill the jars and store in the refrigerator.