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 bread or to use in another recipe. In fact, it is the perfect jam for bread or the perfect ingredient addition to pancakes, waffles, or even inside muffins.
One of my favorite Jams is Orange Marmalade. I love jam and toast. I have a recipe I made for Orange Balsamic Chicken that needed to be revamped. The old recipe calls for orange marmalade. 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. Simply cook and cool. Rather than canning it for the shelf I simply place in a sterilized glass jar and once cooled place into the refrigerator.
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 fact, the reason so many enjoy orange marmalade is that it is sweet and tart with nice bits of orange and lemon rind to give it its well-known toothsome bite.
I use this with my Orange Balsamic Chicken, LaRena’s Crusty European Style Bread, Grain-Free Garlic Crackers, Sage and Thyme Grain-Free Crackers, use to top pancakes, waffles, Homemade Coconut Milk Yogurt, or Soft Serve Vanilla Ice Cream.
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:
- 3 oranges washed
- 1 half a lemon washed
- 1/3 cup water
- 1 lemon zested
- 1 cup monk fruit sweetener
Directions:
First, zest the lemon. Secondly, juice 2 of the oranges and the lemon. Slice the last remaining orange (with the rind on) into thin slices.
Next, chop the orange slices into small bite-size pieces. Add the juice from the oranges and lemon, chopped fruit, water, zest, and monk fruit into a pot. Finally, boil for 5 mins. Reduce heat and simmer for approximately 2 hours and 30 minutes. 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.
*Optional fruit: Clementines, cuties, or grapefruit, limes, etc.
Refined Sugar-Free Orange Marmalade
Ingredients
- 3 med oranges washed
- 1 half of a lemon washed
- 1/3 cup water
- 1 zested lemon
- 1 cup of monk fruit sweetener
Instructions
- First, zest the lemon.
- Secondly, juice 2 of the oranges and the lemon.
- Slice the last remaining orange (with the rind on) into thin slices.
- Next, chop the orange slices into small bite-size pieces.
- Add the juice from the oranges and lemon, chopped fruit, water, zest, and monk fruit into a pot.
- Finally, boil for 5 mins.
- Reduce heat and simmer for approximately 2 hours and 30 minutes.
- 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.
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. | |
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.