Low-sugar marmalade

Low-sugar marmalade

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Makes about 2.25kg/5lb

A healthy version of the classic breakfast preserve with an intense fruit flavour

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 1

    Cut the oranges into thin slices. Remove the pips and tie them in a muslin bag. Place the orange slices in a preserving pan with the apple juice and the pips. Bring to the boil then simmer very gently for 30-40 minutes, or until the orange peel can be pierced easily with a fork. The mixture will be very thick, with little liquid.

  • STEP 2

    Add the jam sugar and stir over a low heat until it has completely dissolved, about 5 minutes. Bring to a good rolling boil then bubble for 4 minutes. Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.)

  • STEP 3

    Remove the muslin bag and leave the marmalade to stand in the pan for 15 minutes to cool a little, and to allow the peel to settle; pot in sterilised jars, seal and label.

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    Rating: 5 out of 5.7 ratings
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