Blood orange and Ginger Marmalade

Directions

1. Equipment needed:
   -Instant Pot
   -candy thermometer
   -16-ounce jar and lid
   -mandolin
   -sharp knife
   -zester or microplane
2. Rinse and dry the Blood oranges.
3. Using either a mandolin or a sharp knife, very carefully cut the oranges into about 1/8 of an inch slices onto a cutting board. Cut circles into half slices.
4. Place all of the sliced oranges into the Instant Pot. Add the 1/3 cup of water. Using the manual pressure cooker setting, set the instant pot for 10 minutes, with the valve closed.
5. Allow the instant pot to naturally release the steam for about 20 minutes when the timer goes off.
6. While waiting for Instant Pot, use a micro plane or zester to grate 1 ½ tsp of fresh peeled ginger.
7. Next, juice one Blood orange and one lemon.
8. Once you are safely able to open the instant pot, add the 2 ½ cups of sugar and the freshly squeezed Blood orange juice.
9. Stir, and place the Instant Pot on the sauté setting. Stir the mixture often, making sure the bottom isn’t becoming burnt.
10. The moment the marmalade reaches the proper temp ( 223-225 degrees F), turn the instant pot off.
    
11. Add the ginger and lemon juice and stir well.
12. Allow the jam to cool for 30 minutes.
13. Place your marmalade into a clean and dry mason jar, place lid on top and flip the jar upside down.