minneysmum
Love this recipe. I use 400ml unsweetened orange juice and 200ml of unsweetened apple juice and the juice of 2 lemons to enhance the taste.
Lower sugar marmalade
Makes about 2.25kg/5lb
Easy
Prep: -
Cook:
A lower sugar version of the classic breakfast preserve. We use unsweetened apple juice to cut the sugar while maintaining an intense fruit flavour.
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- 900g Seville orange
- 600ml pure, unsweetened apple juice
- 900g jam sugar(available in all large supermarkets)
Nutrition: per 15g
- kcal26
- fat0g
- saturates0g
- carbs6.4g
- sugars6.4g
- fibre0g
- protein0g
- salt0glow
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.
