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Prep time: 15 min
Cookt ime: 2 1/2 hours
Servings: 50
Yield: 2 cups - 1 - 20 gram
Choose organic oranges with a thin peel. Juicing oranges are normally a god choice. Slice as thinly as possible.
This marmalade is slightly bitter, which I love. To reduce the bitterness, simply use a little less peel. Just remove and discard the peel from one of the oranges, for example, and use only the fruit.
You can replace the oranges with tangerines or even lemons.
Store in the fridge for up to 3 weeks or freeze for up to 6 months. Not suitable for canning.
Ingredients
900g oranges (circa 3 large organic oranges)
1 juice lemon
2 cups water
240g swerve confection's sugar
Direction
Wash and scrub the oranges to remove the wax on the skins and cut off the tops and bottoms. Quarter, remove any seeds and slice as thinly as possible. Put into a saucepan together with the juice of 1 lemon and 2 cups of water. Bring to the boil, then simmer for 2 hours with the lid closed.
Take off the lid and increase the temperature to medium. Add the sweetener and let the marmalade bubble away and reduce, stirring regularly (especially towards the end). Adjust sweetener, adding more if required.
Fill the marmalade into glass jars and store in the fridge.
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