Dessertscreativecanning4.5
Low-Sugar Orange Marmalade
Low-sugar orange marmalade is a delicious alternative to old fashioned high-sugar recipes, and it's plenty sweet!
👥 80 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●peeler
- ●saucepan
- ●pan
- ●bowl
- ●stove
📝 Preparation Steps
1
Wash the oranges and lemons with clean, cool water, gently rubbing with your hands or a vegetable scrubber.
medium oranges8medium lemons2
2
Remove the outer colored part of the orange with a vegetable peeler. Try to cut only the very outer layer, and do not get too much of the thick, white inner peeling. Do the same with the lemons.
medium lemons2
3
Chop the orange and lemon peels into fine pieces and place in a large saucepan.
4
Add 1/8 tsp. baking soda to the peelings, and cover with 2 ½ cups of water, stir to dissolve the baking soda.
tsp. baking soda (see notes)1/8
5
Bring the orange and lemon peel mixture to a boil, cover, and reduce the heat to medium-low.
6
Simmer the mixture for ⏱️ 20 minutes, stirring occasionally.
7
Remove the remaining white layer of peeling from the oranges and lemons, discarding the white peels until you have the remaining fleshy citrus.
medium oranges8medium lemons2
8
Chop the remaining citrus into small pieces, and reserve juices from the fruit while peeling and cutting.
9
Add the chopped citrus and juices to the pan of cooked peels, stir to mix, and simmer for an additional ⏱️ 10 minutes.
10
Prepare jars and a hot water bath
11
Measure 4 cups of sugar into a medium bowl.
sugar (divided)4 cups
12
Using ¼ cup measure, take only ¼ cup of sugar from the 4 cups you just placed in a bowl, and pour the ¼ cup of sugar into a small bowl. Add the powdered pectin to the sugar in the small bowl, and stir to mix.
sugar (divided)4 cups
13
Add this sugar/pectin mix to the fruit mixture on the stove, stirring to dissolve.
sugar (divided)4 cups
14
Bring the jam mixture to a full rolling boil.
15
Slowly add the remaining premeasured sugar while stirring continuously. Continue to cook until the mixture returns to a full rolling boil.
sugar (divided)4 cups
16
Boil the jam for exactly one full minute.
17
Remove the marmalade from the stove and skim off any foam with a metal spoon if desired.
18
Immediately pour or ladle the hot marmalade into prepared hot jars, leaving ¼” headspace at the top of the jars.
19
Wipe the rims of the jars with a clean cloth, and apply the 2-part canning lids.
20
Preserve the marmalade using a hot water bath canning method for ⏱️ 10 minutes (or ⏱️ 15 minutes if above 6,000 feet in elevation).
21
After processing, allow the jars to cool and seal for ⏱️ 24 hours or longer. It may take up to two weeks for the marmalade to set firmly.
22
Sealed marmalade will retain peak quality for up to 12 months stored in a cool, dry place or pantry. Refrigerate the marmalade once opened.
Nutrition Facts
calories
51 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
12 g
sodium Content
5 mg
protein Content
0.2 g
carbohydrate Content
13 g
saturated Fat Content
0.002 g
unsaturated Fat Content
0.007 g
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