Over the last few weeks I have been in the garden a lot, not because I particularly like gardening I have to say but because it is something that I don’t mind being interrupted from. With themselves being a bit more needy since battling chest infections there have been quite a few interruptions lately so figured it was better for me, and them, that I happily interrupted. While I managed to get most of the weeds out there is one thing that I am constantly collecting which won’t be stopping anytime soon … oranges.
We have two amazingly plentiful orange trees and 2 just as plentiful sweet grapefruit trees supplying more fruit than we can keep up with at the moment. So of course the marmalade recipes have come out in a bid to use some of the fruit up … aside from all the juicing and fresh munching that is going on. I have tried making sugar free marmalade before by using honey however as himself is not eating honey anymore I had to put my thinking cap on.
I have played around with different marmalade recipes quite a bit over the years; reducing refined sugar, trying coconut sugar and as mentioned honey all with varying degrees of success. The key thing I have noticed is that when you reduce or replace sugar the boiling time becomes a trial of patience. Rather than the quick rolling boil that usually occurs it becomes a slow reducing exercise until the marmalade reaches the correct consistency. My latest play with recipes has come up with something that I’m pretty pleased with and themselves are happy to eat so it is a win/win as far as I can see 🙂 Hopefully it will be something that you can use or modify if need be to make it yum for your family too.
Refined Sugar Free Orange Marmalade
- 1 kg sweet oranges (approx)
- 2 large eating apples
- 1/4 cup maple syrup ( or whatever amounts tickles your fancy)
– Slice the oranges depending on how you like your marmalade (thick or thin) then put in a large pot.
– Peel, core and grate the two apples and add to oranges.
– Just cover the orange and apple mixture with cold water and leave overnight (or for at least 8 hours) to sit.
– Next morning (or later that day) boil the fruit until it is soft and the volume has reduced a bit. Use a wooden spoon to push the juice out of the fruit a bit as it cooks.
– Add maple syrup and boil for a little longer before testing on a saucer. Place a little bit of marmalade on a saucer and allow to cool. It will be ready when you can run your finger through the juice and it stay separated for a bit. With sugar marmalade it will stay separated however with alternative sweeteners it just takes longer to come back together.
– Spoon into warmed, clean jars and store until needed.
Hope this gives you ideas to spark a bit of experimenting and finds you in the best of health heading into the new season.