Sugar-free orange marmalade
I found that quite challenging. And it took a lot 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 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.
Sugar-free orange marmalade was not an instant success.
In fact it drove me a little nuts. I hated the drab and lackluster color I kept getting, even though the flavor was terrific. It was missing the pristine sheen of sugar-based preserves, and frankly it was too uninviting. 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 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!
How did I improve on the color of sugar-free 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 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.
Pomona Fruit Pectin is my great favorite
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.
- 8 cups orange juice marked "lots of pulp"
- 1/4 cup Pomona Pure Pectin, diluted in 1/2 cup orange juice
- 2 cups erythritol
- 4 large thick-skinned navel oranges (if you are more adventurous, use 3 navel oranges and 1 pink grapefruit)
- 4 large thick-skinned lemons
- 1/4 cup fresh lemon juice
In a heavy broad bottom stainless steel pot, bring the first set of ingredients to a boil. While the mixture is heating, wash the fruit thoroughly, quarter it, and remove any seeds. Shed the fruit in a food processor, 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. Stir in the lemon juice, and cook just a few more minutes.
You will end up with about 4 pints. Store in glass jars.
It freezes very well, so don't divide: Freeze!