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You are here: Home / Jams/Jellies / Refined Sugar-Free Orange Marmalade

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Refined Sugar-Free Orange Marmalade

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Refined Sugar-Free Orange Marmalade is a delightful small-batch sweet and slightly tart with some rind for texture. Easy to make from scratch. Wonderful on gluten-free bread, bread, or to use in another recipe. Indeed, many enjoy orange marmalade because of its sweetness and tartness with nice bits of orange and lemon zest to give it its well-known toothsome bite. In fact, it is the perfect jam. Perfect addition to pancakes, waffles, or even inside muffins. Needless to say, this recipe has been revamped a couple of times. Orange Marmalade on a piece of gluten-free toast. Orange, lemon, and jar of marmalade in the background.

One of my favorite Jams is Orange Marmalade. I love jam and crackers. Since I haven’t found a refined sugar-free orange marmalade I needed to make my own. Not to mention that this is a small batch meaning that it makes only one jar and about 1 cup. Simply cook and cool. Rather than canning it for the shelf I simply place it into a sterilized glass jar and once cooled place it into the refrigerator. In conclusion, occasionally the monkfruit will get crystallized again. No need to worry, simply add a little more freshly squeezed orange juice or a little water and stir together.

Refined Sugar-Free Orange Marmalade:

Refined Sugar-Free Orange Marmalade is not only amazing as a jam but can be used in other recipes as well, thereby, making it versatile as well. All in all, it is a sweet and slightly tart jam. Furthermore, this is a small batch recipe which means that this one jar can be stored in the fridge. In conclusion, I have added Multi Collagen. I used collagen as a thickener. Collagen is a complex protein and offers health benefits. (1) Feel free to omit this ingredient.

I use this with my Grain-Free Garlic Crackers, Sage and Thyme Grain-Free Crackers, use to top pancakes, waffles, or Soft Serve Vanilla Ice Cream. Check out how to make Powdered Monkfruit.

Read my blog post on Monk Fruit Sweetener Information to learn more about this fascinating product which has been used in China for centuries. In any case, Monk Fruit Sweetener can be found on Amazon.

Refined Sugar-Free Orange Marmalade

Ingredients:

  • 2/3 cup (approximately) of freshly squeezed orange juice (approximately 3 oranges)
  • 1/3 cup (approximately) fresh lemon juice
  • 2/3 cup water
  • 1 lemon zested
  • 1/4 cup monk fruit sweetener
  • * 1 scoop Pure Multi Collagen (I used Ancient Nutrition) *optional
  • 1/4 cup powdered monkfruit
  • 1/2 cup maple syrup

Directions:

First, zest the lemon. Secondly, juice 2 of the oranges and the lemon. Thirdly, slice the last remaining orange (with the rind on) into thin slices.Orange Slices Next, chop the orange slices into small bite-size pieces. Chopped oranges on a cutting boardFinally, stir together the collagen, powdered monkfruit, and monkfruit until blended. Combining the dry ingredientsAdd the juice from the oranges and lemon, water, zest, monkfruit mixture, and maple syrup into a pot.Water, juices, and monkfruit mixture. Finally, boil for 5 mins. Next, add in the chopped fruit.Adding in the chopped fruit Reduce heat and simmer for approximately 40 minutes to an hour. Allow to slightly cool. Spoon into a half-pint-sized sterilized glass jar with a lid. Lastly, once cooled refrigerate. If you want it to last longer than 2 months. Process in a water bath and follow canning directions. In conclusion, the marmalade will thicken slightly as it cools.Orange Marmalade jar with a little bit on a butter knife
Marmalade Jam in a jar
Jar of Marmalade*Optional fruit: Clementines, cuties, or grapefruit, limes, etc.A slice of gluten-free toast with orange marmalade and a spoon of marmalade. An orange, lemon, and jar of marmalade in the background.

A gluten-free piece of toast with Orange Marmalade, a spoonful of marmalade and basil flowers.

A gluten-free piece of toast with Orange Marmalade, a spoonful of marmalade and basil flowers.
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5 from 1 vote

Refined Sugar-Free Orange Marmalade

Refined Sugar-Free Orange Marmalade from scratch homemade recipe which is sweet and tart. Made with monk fruit sweetener. A small-batch makes one jar.
Course Condiment
Cuisine American
Keyword Citrus Marmalade, Jam, Lemon, Low Carb Orange Maramalade, Marmalade, Orange, Orange and Lemon Marmalade, Orange and Lemon Marmalade Recipe, Orange Marmalade, Orange Marmalade Recipe, Refined Sugar Free, Refined-Sugar Free Orange Marmalade, Refined-Sugar Free Orange Marmalade Recipe, Refrigerator Small Batch Orange Marmalade, Refrigerator Small Batch Orange Marmalade Recipe, Small Batch Jam, Small Batch Orange and Lemon Marmalade, Small Batch Orange and Lemon Marmalade Recipe, Small Batch Orange Marmalade, Small Batch Orange Marmalade Recipe
Prep Time 6 minutes
Cook Time 55 minutes
5 minutes
Total Time 1 hour 6 minutes
Servings 24 Per 1 tbsp
Calories 11kcal
Author LaRena Fry

Equipment

Pots Pans
Measuring Spoonscups
Spatula
Pint Canning Jars

Ingredients

  • 3 med oranges washed
  • 2/3 cup fresh orange juice approximately
  • 1 half of a lemon washed
  • 1/3 cup fresh lemon juice approximately
  • 2/3 cup water
  • 1 zested lemon
  • 1/2 cup of monk fruit sweetener
  • 1 scoop Multi Collagen I used Ancient Tradition Collagen
  • 1/2 cup maple syrup

Instructions

  • First, zest the lemon.
    1 zested lemon
  • Secondly, juice 2 of the oranges and the lemon.
    2/3 cup fresh orange juice, 1/3 cup fresh lemon juice, 3 med oranges
  • Slice the last remaining orange (with the rind on) into thin slices. 
    1 half of a lemon
  • Next, chop the orange slices into small bite-size pieces.
  • Finally, stir together the collagen, powdered monkfruit, and monkfruit until blended.
    1 scoop Multi Collagen, 1/2 cup of monk fruit sweetener
  • Add the juice from the oranges and lemon, water, zest, monkfruit mixture, and maple syrup into a pot.
    2/3 cup fresh orange juice, 1/3 cup fresh lemon juice, 2/3 cup water, 1/2 cup of monk fruit sweetener, 1/2 cup maple syrup
  • Finally, boil for 5 mins.
  • Next, add in the chopped fruit.
  • Reduce heat and simmer for approximately 50 minutes to an hour
  • Allow to slightly cool.
  • Spoon into a pint-sized sterilized glass jar with a lid.
  • Lastly, once cooled refrigerate.
  • If you want it to last longer than 2 months.
  • Process in a water bath and follow canning directions.
  • Marmalade will thicken slightly as it cools.

Notes

Nutrition Facts
Servings 24.0
Amount Per Serving
Calories 11
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Potassium 39 mg 1 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 1 g 3 %
Sugars 2 g  
Protein 0 g 0 %
Vitamin A 1 %
Vitamin C 24 %
Calcium 1 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Serving: 24g | Calories: 11kcal | Carbohydrates: 3g | Protein: 1g

Other Refined Sugar-Free Preserves:

Small Batch Plum Preserves

Apricot Preserves

Lingonberry Jam

Raspberry Jam

Two Pictures of orange marmalade. One with a jar and a small bowl of marmalade surrounded by orange and lemon slices. One picture of a piece of toast with marmalade and an orange, lemon and jar of marmalade.

 

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Comments

  1. Anne says

    March 1, 2020 at 7:50 am

    Do you think this would work with Meyer lemons?

    • LaRena’s Corner says

      March 1, 2020 at 9:43 am

      Absolutely, I would try it. Do you mean just lemons and no oranges? IF so, then it may need a little more sweetener. Have a wonderful day!

  2. betty says

    March 8, 2020 at 2:06 pm

    Can you substitute splenda for monk fruit and how much would you use?

    • LaRena’s Corner says

      March 8, 2020 at 4:54 pm

      Betty,
      I have never tried Slenda. I would try it. Please keep in mind monk fruit tends to be sweeter than other sweeteners and you may, therefore, want to increase the amount of sweetener. I sure hope this helps. Have a terrific day!

  3. Heidi Johnson says

    March 20, 2020 at 1:22 pm

    This is my second time making. First time I set the timer for the 2.5 hrs but at about 1.5 it burnt and turned all brown and quite a mess. I have gas burners and it was on the lowest flame but who knows, it may have been too high. This time I just watched it and when it had cooked down before it burnt, I removed it from the stove. I could see it was crystallizing almost immediately – shoot! What did I do wrong? It tastes delicious but is crunchy with the crystalized monk fruit. Would liquid Allulose work, it’s my next option or not cooking as long and use some xanthin gum to thicken. Would appreciate any ideas, thank you. I just love orange marmalade and so look forward to enjoying on my keto journey.

    • LaRena’s Corner says

      March 23, 2020 at 8:37 am

      Hello Heidi,
      Sorry I took a break from blogging with all the virus stuff going on. I have an electric stove. I suggest cooking it until it becomes the consistency you are looking for. If it should crystalize just add a tbsp of boiling water to it at a time until it is jam-like again. I sure hope this helps. I hope you stay warm, stay safe, and stay healthy.

  4. Teresa Bonilla says

    June 24, 2020 at 4:12 pm

    I’ve tried it twice with tangelos once with Splenda the other with Monk fruit. Looked good when I jarred it but after I boiled to preserve it was like really grainy tangelo sugar and it didn’t taste
    Right either. Any ideas?

    • LaRena’s Corner says

      June 24, 2020 at 4:49 pm

      Teresa Bonilla, add more liquid. Don’t boil but bring it to a simmer. I hope that helps

  5. Adriane says

    March 30, 2021 at 12:03 pm

    My kids are obsessed with marmalade because of Paddington. I can’t wait to make this!

    • LaRena’s Corner says

      March 31, 2021 at 2:45 pm

      Adriane, It is so good. I hope that your children and you love this recipe. Have a terrific day.

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