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. 
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.
Next, chop the orange slices into small bite-size pieces. 
Finally, stir together the collagen, powdered monkfruit, and monkfruit until blended. 
Add the juice from the oranges and lemon, water, zest, monkfruit mixture, and maple syrup into a pot.
Finally, boil for 5 mins. Next, add 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.
*Optional fruit: Clementines, cuties, or grapefruit, limes, etc.
Refined Sugar-Free Orange Marmalade
Equipment
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
- 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
Other Refined Sugar-Free Preserves:
Do you think this would work with Meyer lemons?
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!
Can you substitute splenda for monk fruit and how much would you use?
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!
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.
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.
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?
Teresa Bonilla, add more liquid. Don’t boil but bring it to a simmer. I hope that helps
My kids are obsessed with marmalade because of Paddington. I can’t wait to make this!
Adriane, It is so good. I hope that your children and you love this recipe. Have a terrific day.