Instant Pot Meyer Lemon Marmalade


  • Prep Time15 mins
  • Total Time30 mins
  • Makes2 cups
*PLUS cooling time
Instant Pot Meyer Lemon Marmalade

Photo, Ashley Capp.

Chatelaine Triple Tested


  • 454 g Meyer lemons, thinly sliced and seeds removed

  • 1/4 cup lemon juice

  • 1 cup granulated sugar


  • COMBINE lemons with 1/2 cup water in the Instant Pot. Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 12 min.

  • WHEN cooking finishes, open the pressure-release valve to depressurize, 1 to 2 min. Open lid.

  • PRESS Saute button. Add lemon juice and sugar to lemons. Cook, stirring often, until the mixture reduces to a thickened and jam-like consistency, 10 to 12 min.

  • PRESS Cancel button to turn off heat. Transfer marmalade to two 250-mL Mason jars, leaving a 1/2-in. space at the top. Set on a rack to cool completely. Marmalade will keep, refrigerated, for up to 2 weeks.

  • This recipe was developed using the Instant Pot Duo Plus model. Results may vary on different models.

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