Marmalade isn't really my jam 😂 (pun intended). However, my Dad really loves it so I developed a low sugar recipe that still retains the sticky, bitter, zesty, sweet qualities that makes marmalade, marmalade. Here I use some lemon and grapefruit in addition to the oranges to get the ultimate flavor combo, but you are welcome to just sub them out for oranges. Enjoy!
Ingredients (makes 3 half pint jars)
4 oranges
1 grapefruit
1 lemon
2 1/2 cups water
1/8 tsp baking soda
2 cups sugar
28g Sure Jell Low Sugar pectin
1 tsp non-dairy butter or margarine
pinch of salt
Instructions
1. Peel the citrus fruits, be sure only to take the peel and not the bitter white pith. Chop the peel into tiny pieces, set aside.
2. Using a sharp knife, cut the citrus into supremes. If you have never done this before, check out this video. Squeeze out the remaining juice from the cores into the supreme bowl. Dispose of the cores and set the bowl of supremes/juice aside.
3. Place the water, chopped peel and baking soda into a pot. Let it come to a boil at medium high heat and cook, covered, for 20 minutes. Then add in the supremes and juice. Cook at a simmer for another 10 minutes. In a small bowl combine the pectin and 1/4 cup of sugar. Measure the remaining sugar into a separate bowl.
4. Add in the sugar/pectin mix and the butter. Stir while bringing it to a rolling boil. Add in the remaining sugar and cook for 10-20 minutes until it starts to thicken (it will still be quite runny, a good way to test it is to smear a thin layer of the marmalade onto a plate and put it into the freezer for about 1 minute. Remove it and run a spoon or your finger through the middle. If it gets a little wrinkly on the sides and feels sticky then it is done). Once it is done, remove from heat and put into clean jars.
recipe inspired by Books, Cooks, Looks
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