Refined Sugar-Free Orange Marmalade is a delightful small-batch sweet and slightly tart, with some rind for texture. Easy to make from scratch. Excellent on gluten-free bread, or to use in another recipe. Indeed, many enjoy orange marmalade because of its sweetness and tartness, with lovely 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. I needed to make my own since I haven’t found a refined sugar-free orange marmalade. Not to mention that this is a small batch that makes only one jar and about 1 cup. Simply cook and cool. Rather than canning it for the shelf, I place it into a sterilized glass jar and, once cooled, put it into the refrigerator. In conclusion, occasionally, the monkfruit will crystallize 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 excellent as a jam but can also be used in other recipes, thereby making it versatile. 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 three 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-sized 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 minutes. Next, add in the chopped fruit.
Reduce heat and simmer for approximately 40 minutes to an hour. Allow to cool slightly. 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, grapefruit, limes, etc.
Also, it can be used in other recipes, thereby making it versatile
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.