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Nasturtium and Grapefruit Marmalade in a glass jar, seen along side is a cut Grapefruit and some Nasturtium flowers and leaves

Instant Pot Nasturtium Grapefruit Marmalade

Instant Pot Nasturtium Grapefruit Marmalade is an easy, deliciously sweet and tangy marmalade using fresh nasturtium flowers and grapefruit
5 from 4 votes
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Course: Condiments
Cuisine: International
Keyword: Fruits, Garden Harvest Recipes, Jam
Prep Time: 10 minutes
Cook Time: 1 hour
Author: Renu Agrawal-Dongre

Ingredients

  • 1 Large Grapefruit - 340 grams
  • 1 Kg Demerara sugar - Can be replaced with Granulated Sugar
  • 340 ml Water
  • 1 Cup Nasturtium flowers - 20 grams
  • 1 teaspoon Cinnamon - Optional

Instructions

  • Wash and dry the Grapefruit nicely.
  • Cut it into small bite-size pieces.
    Cut grapefruit
  • In a large bowl add in the water and grapefruit and let it sit for 7-8 hours or overnight.
  • When you start to cook the jam or jelly, collect the Nasturtium flowers. Do not pick this a day before or they would wilt.
  • Give a quick rinse to the flowers and pat dry on a clean kitchen towel.
  • Once the grapefruit has soaked in enough water, start the cooking process.
  • Keep a stainless steel plate in the freezer, if you are doing the wrinkle test

Cooking in Instant Pot

  • Add the grapefruit along with the water into the inner vessel of your Instant pot.
  • Pressure cook it on high for 10 minutes.
  • Once the pressure has released naturally and the pin dropped open the Instant pot lid.
    Cooked Grapefruit
  • Add the sugar into the cooked grapefruit mixture.
  • Add nasturtium flowers into the cooked grapefruit mixture.
    Adding of flowers in cooked fruit
  • Switch on the Instant pot for 30 minutes on Saute mode.
  • The mixture after 10 minutes will start coming up, i.e. once the sugar starts boiling. At that point mix again and it should settle down. You would need to keep on doing this. Careful not to burn your hand.
    Boiling Marmalade
  • Keep an eye after 20 minutes.
  • You can check if the marmalade is done using a wrinkle test on a cold plate. Once the marmalade seems to be done, add a drop or teaspoon to the plate. Wait for a min and then press it against your fingers. If the surface wrinkles it means it is done.
    Wrinkle Test while making Marmalade
  • Alternatively, you can use a candy thermometer. Once the temperature reaches 104.5 deg c or 220 deg F you are done.
  • Switch off. Do not let it go over 220 Deg F or the jam or marmalade will ruin it.
  • Add cinnamon and give a quick mix.
  • Once done, carefully remove the inner of the Instant pot with the help of hand gloves and let it cool completely before filling it in jars.

Cooking in an open pot

  • Keep a stainless steel plate in the freezer, if you are doing the wrinkle test
  • Add the grapefruit along with the water into a large pot.
  • Cook this on medium stirring in between, until the grapefruit is soft to touch and is easily squeezed by hand.
  • Add the sugar, nasturtium flowers into the cooked grapefruit mixture.
  • Cook this on medium stirring in between.
  • The mixture after 10 minutes will start coming up, i.e. once the sugar starts boiling. At that point mix again and it should settle down. You would need to keep on doing this. Careful not to burn your hand.
  • Keep an eye after 20 minutes.
  • You can check if the marmalade is done using a wrinkle test on a cold plate. Once the marmalade seems to be done, add a drop or teaspoon to the plate. Wait for a min and then press it against your fingers. If the surface wrinkles it means it is done.
  • Alternatively, you can use a candy thermometer. Once the temperature reaches 104.5 deg c or 220 deg F you are done.
  • Switch off. Do not let it go over 220 Deg F or the jam or marmalade will ruin it.
  • Add cinnamon and give a quick mix.
  • Let it cool completely before filling it in jars.

Notes

  • Keep everything sterilised and clean.
  • The jars should be well sterilised in hot water and completely dry before using.
  • To store any Jam, Jelly or Marmalade it is best to use glass jars.
  • Use clean kitchen towels.
  • Use clean and sterilise vessels, knives or anything you are using.
  • Always use a clean and sterile spoon to take the marmalade out of the jars.
  • Cooking time may vary as it depends on a lot of factors. How thick or thin you have cut the fruit, the size of the pan as well as the heat at which you are boiling the fruit.
  • Use a large vessel to cook, as the sugar bubbles up and there are chances to spill over.
  • A candy thermometer is not essential but if it would help you determine the setting point accurately.
  • The marmalade might be liquid at the start. Do not worry it will thicken as it cools down.
  • Wait for a day and then check. If it nos thick, then you can re-boil it, but do not overdo this. One can even add around half lemon juice to help it thicken.
  • Cooldown completely and then fill it in glass jars.
  • Read above for substitutions
 
 
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