Orange Marmalade

Click to enlarge

Click to enlarge

I reached for some sugar-free marmalade the other day and hubby had used it all up without telling me so I could replenish.  I really wanted some for my low-carb toast, so I grabbed my last 3 California naval oranges out of the refrigerator crisper and decided I was gonna try to make a batch.  The result was pretty good, so I’ll share with you here.  This recipe is not suitable until the fruit rung of the OWL ladder.  I like to add 1 drop orange food coloring to mine, but this is not necessary.  And it goes without saying this can be turned into lime marmalade, or lemon marmalade by substituting about 6 lemons or limes for the recipe.  If you’ve never had lime and lemon, you’re in for a real treat!  Be prepared to have to increase the sweetener for lemon and lime marmalade.

INGREDIENTS:

3 medium oranges

Orange juice from 3 oranges (I got about 1 cup)

Peeling from 3 oranges (about 1½-2 cups)

Water to equal 2½ cups total liquid with the juice above

1 c. granular erythritol sweetener

½ c. granular Splenda  (use liquid Splenda to lower carbs nearly half what is shown below)

1 packet unflavored gelatin

DIRECTIONS:  Wash oranges and slice off all the peeling in largish pieces, trying to get as little of the white membrane as possible.  This membrane will make your final marmalade a bit more bitter/intense.  I am perhaps unique in that I actually like a slightly bitter/not-too-sweet marmalade, but most do not.  Cut peeling into matchstick slivers and if you like, place in food processor or blender and pulse to chop as fine as you like it.

Now cut the oranges in half and squeeze out as much juice and pulp as you can, avoiding any section membrane getting into the juice.  I do this with my hands, but you can use a strainer if you prefer.  Take care to not get seeds into the mix.  Add enough water to equal a total of 2½ cups liquid.  Place juice/water mixture into a saucepan along with sweeteners, gelatin and peel and stir to dissolve.  Turn on burner to medium and cook/stirring for about 5-10 minutes.  Turn off fire, add food coloring if desired and chill a bit before spooning into 4 small jelly jars (I got mine into 3 jars).  Will get thicker overnight in the refrigerator.  You may have to stir the marmalade a bit right before serving if the peeling bits are fairly coarse/large, as the larger they are, the more they tend to sink before the gelatin sets.

NUTRITIONAL INFO:  Makes 4-4½ cups or 36 servings of 2T. each.  Each serving contains:

11.33 calories

.03 g  fat

2.35 g  carbs, .58 g  fiber, 1.77 g  NET CARBS

.63 g  protein

142% RDA Vitamin C

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18 comments on “Orange Marmalade

  1. I made some orange marmalade using erythritol in place of sugar but in just a few days the erythritol crystallised into large hard lumps. Is it the gelatine in your recipe that is stopping this from happening?

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    • Not really, Paul. Erythritol is notorious for re-crystalizing after a few days. I have even seen a 9×13 batch of brownies begin to get grainy with that effect on day 3 (we gobbled them as fast as 4 of us could on a visit to my mother’s in San Antonio, but not fast enough! LOL). I LOVE erythritol, don’t get me wrong. But I have found a mixture of Splenda and Erythritol (I tend to use 3/4 Splenda and 1/4 erythritol for the synergy it brings to boosting the sweet factor) and have not had many repeats of the brownie experience since doing this “formula”. I made an Orange Marmalade cake with the bulk of mine to use it up fast. 🙂 The key is to not make too large a batch of whatever you use it in and consume it in under 3 days, in my opinion. I don’t know about freezing to stall off that re-crystalizing, as I’ve not tried that experiment yet.

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      • But most low carbers don’t use Splenda it having a high glycemic index and being 95% dextrose which as I understand it is chemically the same as glucose and 92% carbohydrate. So I’d rather try using less erythritol and adding more Stevia, either glycerite or I use Stevia Reb-A 97% powder. I’ve heard it said that Xanthan gum helps stop the recrystallisation of eryritol. I am basically seeking other’s experience so I don’t waste to many precious Seville Oranges which are only available for a very short window in January here in the UK.

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        • Of course you can and certainly should use whatever you prefer and feel is healthiest for you, Paul. Actually, Splenda is mostly Sucralose, not Dextrose. This short article, although certainly not comprehensive on the sweetener, sheds some light on the three sweetening agents in Splenda. Personally I don’t think ANY artificial sweetener is good for us, not even stevia. But I’m not willing to give up sweets; not willing to use high carb dates and other higher-carb options. So I regularly find myself between a rock and a hard spot on this subject. Luckily, I’m not a big sweets eater, but my husband is. So I circle back to the first sentence in this reply. You should use what YOU think is healthiest.

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  2. Thanks for the recipe, Buttoni! The additional comments like how much juice you got really helped. I made a batch yesterday and it was delicious! I am sure I will make more when this batch is gone and that won’t be long because I intend to share it with some friends!

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    • I’m delighted you folks like this marmalade. I’m going to make up a batch myself this week as I’m out and have been missing marmalade. It has always been my favorite toast topping. 🙂

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    • I’d like to see the article you mention, Peggy. You have to rely on what the experts tell you but sometimes that is so conflicting. Wikipedia on Splenda says “Splenda usually contains 95% dextrose (D-glucose) and maltodextrin (by volume) which the body readily metabolizes, combined with a small amount of mostly indigestible sucralose.” There are a lot of health warnings out there about Splenda and relatively few on Steviol glycosides but chemistry was never my best subject at school and much it goes over my head. Thanks anyway. I guess I’ll have to do some more experiments with the Seville Oranges.

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  3. I made this wonderful marmalade last week Buttoni. ! It is lovely! I added some grated ginger to it and love it! Silly me! I put it through a hot water bath hoping i could keep in on my preserved shelf! But, it turned runny! Of course.. But, returned to gel once refrigerated,, Thank you so much for this recipe…

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    • Oh, I’m so glad you liked it, Claudette! Yes, if you want to go the full jam-making process, which I’ve never done, I confess, I would think using the sugar-free Certo pectin they sell would be the better way to go. Gelatin definitely requires refrigeration and stays/returns to liquid when warmed. Had to smile as I read your story though. I’ll share my “silly me” story. After I made mine, I decided my rind was too coarse the next day and ran it through the food processor to chop it up more. Made good sense at the time. Well, mine broke down in the process, too, but the gelatin reset once I rechilled it. 🙂 Happens to all of us “sillies”. 🙂

      I can’t wait to try this with lemon and lime. I’m particularly fond of lime marmalade. Rose’s makes a lime marmalade, but as with all commercial brands, it doesn’t have enough peeling in it!! I had to simmer off some lime peel and add more to be happy with it. My husband says I tweak EVERYTHING!! But what would you expect from the daughter of someone who carried around his own mini-bottle of Tobasco and pkt. of cayenne in his pocket at all times, just in case a restaurant chef needed a little “educating”. LOLOLOL

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  4. Bookmarking this lovely, easy no-fuss recipe! Thanks, Peggy! I have a recipe for marmalade but it uses low-sugar or no sugar required pectin which I cannot get easily in this country. Soo…this recipe will come in handy.

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    • That no-sugar pectin isn’t so easy to find in the states either. This one will serve you well, Jennifer, so long as you only make what you think you can use in a reasonable length of time, say a month? I’ve never kept it longer than that before, so I’m not sure how long it would keep past a month. I would think the gelatin might break down eventually. Just don’t know. I might test a small amount in the back of my fridge and see what happens, as that would be a nice bit if info to know.

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  5. Thank you so much for your reply.. I will let you know when I make it… and give you the results…Will be making it on Wed. (I hope)..

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  6. I am so interested in trying this recipe!!! BUT, I cannot get erythritol sweetener…. Would using 1 1/2 cup of Splenda affect the overall taste and texture… And what about the Nutritional info?
    I have ordered the erythritol but it won’t be here for another 2 weeks.

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    • Oh, you surely can use all Splenda, Claudette. But as Dr. Atkins found and mentioned in his DANDR book, using all ONE sweetener will not result in the more powerful “sweetness punch” that mixing 2 or 3 will render. So I always tend to mix them. Don’t be surprised if it takes more than 1½ c. all Splenda to get it as sweet as you like.

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    • Congrats on the new house! Wish I had an orange tree in my yard! I have a dwarf ornamental, but it has never produced any fruit, just 1½” long lethal thorns. 😦 Hope you like this recipe!

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