Oranges a plenty

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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.

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Just one of our trees …. with our place in the background.

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.

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Preparing our chunky style marmalade

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.

– ENJOY!!

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Hope this gives you ideas to spark a bit of experimenting and finds you in the best of health heading into the new season.

Arohanui

Y

www.becominghealthy.co.nz

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Marmalade

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It has been a very busy past few weeks and the job list seems to keep on growing.  One of these jobs is to make the most of our own food as it is at this time of year our orange and grapefruit trees are laden with gorgeous golden fruit.  We end up giving loads away as we can never quite seem to cope with our abundance and there is only so much marmalade you can make and eat!

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However tonight I will share our refined sugar free marmalade with you.  I apologise now for the lack of accuracy in measurements (I tried my best to measure what I put into my latest batch) however it really does depend on how sweet your fruit is and on how sweet you like your marmalade to how much honey you want to plonk in. 🙂

Honey Marmalade – makes approx 4 x 225 gm pots

700 gm oranges (approx) (this can also be a mixture of grapefruit and orange)

1 lemon

Water to cover

250 gm runny honey

  • Finely dice up the oranges and one lemon and place in a bowl.
  • Cover fruit with water and cover with a plate. Leave to sit over night.
  • In the morning transfer fruit and liquid into a thick based pot and add honey.
  • Boil until the liquid has reduced and the marmalade has thickened.  A good test is to put some marmalade onto a saucer and run your finger through it.  If the marmalade stays apart then it is ready and if it runs back together it needs more boiling and reducing.
  • Bottle into warm sterilised jars.

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Hope this finds you enjoy the fruits of your life.

Arohanui

Y

www.becominghealthy.co.nz