This recipe is a variation of Barbo’s (member on Low-Carb Friends Forums) Foolproof Orange Marmalade recipe. I decided to play around with the fruit and change it up a bit. I used Meyer Lemons, a fruit originally from China, and introduced to the U.S. in 1908. They are said to be a lemon/mandarin orange cross. I’ve just recently discovered Meyer lemons and they have a WONDERFUL flavor! So I thought to myself this morning when I realized I was out of marmalade, why not? At first, I was going to use all Meyer lemon, but my husband outvoted me and asked for a lemon-orange mixture, so that’s what I did. It came out FANTASTIC! My compliments to Barbo on the process for making this base recipe! This recipe is not suitable until the “other fruits” rung of the Atkins OWL ladder. For lowest carbs posted below, use liquid sucralose (recalculate if you use other sweetener equivalents). Net carb count goes up to 2.99 per tablespoon if you use 3 c. granular Splenda. As with all things using sweeteners, since sweetness taste is so highly individual, I recommend you start out using half the sweetener this recipe calls for and first TASTE the marmalade. Then add the remaining sweetener gradually, tasting until you get it just right for YOUR taste buds.
NOTE: This is not COOKED. But if you prefer the taste of cooked marmalade, you can bring to a boil, lower heat and simmer it for around 10-15 minutes. This will slightly change the flavor of the orange and lemon peel.
4 Meyer lemons
1 large naval orange
3/4 tsp. EzSweets liquid sucralose (75 drops from the tiny bottle) [3 c. granular Splenda or equivalent)
DIRECTIONS: Wash fruit. Cut into smaller pieces, removing all seeds possible. Place in food processor and add sweetener. Pulse until it reaches the consistency you like. Spoon into a clean jar with a lid and refrigerate. For those that prefer their marmalade cooked, you can simmer this for 10 minutes. The flavor will be slightly different if it is cooked though.
NUTRITIONAL INFO: Please Note: I have updated these nutritional stats since I finally found nutritional info for a Meyer Lemon and calculating in 1T. peeling per lemon into the mix, since I don’t think their info includes the peeling. I had used info for regular lemons before the corrections.
Makes about 2¼ c. marmalade or 36 tablespoons. Each tablespoon has:
.01 g fat
2.95 g carbs, .29 g fiber, 2.66 NET CARBS
.16 g protein
<1 mg sodium