I was determined to make a sugar-free version, or at least a very reduced sugar version, and end up with a citrus marmalade I could enjoy more often.
I found that quite challenging. And it took a lot of tinkering. I wanted to reconcile at all costs my love for all things jam and preserves with my very moderate sugar consumption. While I find it very hard to swear off all sugar (life without an occasional cookie or ice cream scoop would not be worth living!), I like to use my modest sugar allowance as judiciously as I possibly can. I thought, if I could pull off a great Sugar-free jam of some sort, I could go back to slathering it on whole grain toast, with a layer of peanut or almond butter, and call it lunch: one of my favorite treats. Just like in my young care-free lean years when diet was a dirty word!
So I tinkered until I dropped.
My Sugar-Free Marmalade was an Instant Hit
This is my most recent batch. This hit came after much trial and error. In fact it drove me a little nuts. I hated the drab and lackluster color I kept getting without any sugar, even though the flavor was terrific. It was missing the pristine sheen of sugar-based preserves, and frankly it was none too inviting. If Mind Over Matter didn’t work for me, the artisan, how on earth would it work for anyone? We all know our eyes eat first, and my eyes were not having any of it, thank you very much!
What do I mean by Sugar-Free Citrus Marmalade?
I resolutely distance myself from the Splenda crowd, sorry. So no, not going there. Rather, I experimented with natural sweeteners that had a much more respectable pedigree: Erythritol was the winner, hands down, not just for its perfect flavor but for its nutritional profile (read the info in the link). In fact I love it so much I always make sure I have it on hand. No objectionable taste whatsoever; I have been using it with increasing confidence in cookies, muffins, even chocolate cake! You will enjoy dessert more often now!
Reduced Sugar Citrus Marmalade
I have a whole chapter on all-fruit jams in my book, The Whole Foods Kosher Kitchen. But I wanted to streamline the recipe further, and I am mighty pleased with my results. The color and the sheen was perfect when I used two parts erythritol and one part sugar. Just to keep the math clear: that is a third of the sugar used in all-sugar preserves. A bargain, don’t you think?
The choice of a pot is important:
It must be non reactive: stainless steel. And your mixture must be as shallow as possible. This means choose a pot with a broad bottom.
OK. Watch out for berry jam and apricot jam next.
Now that I got the hang of it with sugar-free orange marmalade, the rest is easy!
I am using using about 2/3 oranges and 1/3 lemons, but you can use all oranges. You can even use 1/3 orange, 1/3 grapefruit, and 1/3 lemon.
Regular Sugar Citrus Marmalade
It goes without saying that, if you don’t mind the sugar (Lucky you!), you can use sugar, in the exact same proportions as erythritol.
That is my great favorite pectin. It is pure, that’s why! Plus it works beautifully without the presence of sugar. Inexpensive and easy to find; I always get it online.
It freezes very well!
So don’t divide the recipe. Freeze! Some friends would be delighted to be gifted a jar. Just sayin’!
- 8 cups orange juice marked "lots of pulp"
- 4 large thick-skinned navel oranges (if you are more adventurous, use 3 navel oranges and 1 pink grapefruit), skin and all
- 4 large thick-skinned lemons, skin and all
- 1/4 cup Pomona Pure Pectin
- 3 cups erythritol OR 3 cups sugar, if you don’t mind an all-sugar marmalade. My favorite is 2 cups erythritol and 1 cup sugar, and this is the ratio I recommend
- 1/4 cup fresh lemon juice
In a heavy broad bottom stainless steel pot, bring the juice to a boil.
Wash the fruit thoroughly, quarter it, and remove any seeds. Shred the fruit in a food processor (use the shredding blade), and add to the pot. When it comes to a boil again, reduce the flame to medium low, and cook uncovered about 1 hour, stirring often to prevent scorching. The mixture will start thickening.
Put a little of the cooked fruit in a bowl, and mix the pectin into it throughly. Return to the pot, and add the sugar and the lemon juice, and cook just a few more minutes.
You will end up with about 6 pints. Store in glass jars.