Are you ready to experience the vibrant zing of homemade orange marmalade without the sugar overload? This recipe delivers a deliciously intense citrus flavor with significantly less sugar than store-bought versions, making it a guilt-free treat perfect for your morning toast or as a sophisticated addition to your cheese board. It’s surprisingly easy to make, a testament to the fact that homemade doesn’t have to mean complicated. This recipe is perfect for adding to your collection of easy recipes and healthy meals.
Ingredients:
- 1 kg oranges (about 6-8, a mix of Seville and sweet oranges is ideal for a balanced flavor)
- 500ml water
- 700g granulated sugar (or a suitable sugar substitute, see variations below)
- Juice of 1 lemon
Equipment:
- Large saucepan
- Sterilized jars and lids
- Wooden spoon or spatula
- Small bowl
- Measuring jug
Instructions:
Step 1: Prepare the Oranges
Wash the oranges thoroughly. Using a vegetable peeler, remove the zest from the oranges, avoiding the white pith as much as possible. Finely chop the zest. Cut the oranges in half and slice thinly, discarding any seeds.
Step 2: Extract the Juice & Combine
Place the orange slices and water in a large saucepan. Bring to a boil, then reduce the heat and simmer gently for about 1 hour, or until the oranges are very tender. This is crucial for releasing the pectin, which will help the marmalade set.
Step 3: Blend (Optional)
For a smoother marmalade, carefully transfer the mixture to a blender (or use an immersion blender) and pulse until you reach your desired consistency. If you prefer a chunky marmalade, skip this step.
Step 4: Add Sugar & Lemon Juice
Return the mixture to the saucepan. Add the chopped zest, sugar, and lemon juice. Stir well to combine.
Step 5: Cook the Marmalade
Bring the mixture back to a boil, stirring constantly to prevent sticking. Once boiling, continue to cook for about 10-15 minutes, or until the setting point is reached. The setting point is achieved when a small spoonful of marmalade dropped onto a cold plate wrinkles when pushed with your finger.
Step 6: Jarring the Marmalade
Carefully ladle the hot marmalade into your sterilized jars, leaving a small gap at the top. Wipe the rims of the jars clean, seal with the lids, and turn the jars upside down for a few minutes to create a vacuum seal. This helps prevent spoilage.
Tips for Success:
- Choose your oranges wisely: Seville oranges are traditionally used for their bitterness, but a mix with sweeter oranges produces a more balanced flavour.
- Don't rush the simmering: The longer the oranges simmer, the more pectin is released, resulting in a better set.
- Test for setting point: This is crucial for ensuring your marmalade sets correctly.
- Sterilize your jars: This is essential for preserving your marmalade and preventing mold.
Variations:
- Sugar Substitute: You can substitute the granulated sugar with a sugar substitute like agave nectar or stevia, but adjust the amount according to the manufacturer's instructions. Keep in mind that the setting point may vary.
- Spice it up: Add a cinnamon stick or a few star anise during cooking for a warming twist.
- Add Ginger: A knob of grated fresh ginger adds a spicy kick.
Nutritional Information (per 100g, approximate, using granulated sugar):
- Calories: Approximately 250-300 calories (depending on sugar content)
- Sugar: Varies depending on the amount of sugar used (significantly less than commercial marmalades)
- Fiber: Good source of fiber from the oranges.
This low-sugar orange marmalade recipe is a delicious and healthy addition to your homemade cooking repertoire. Enjoy the satisfying feeling of creating something delicious and unique from scratch, perfect as a quick dinner addition or a delightful gift for friends and family. The vibrant colour and taste will brighten up even the gloomiest day. Enjoy!