This fantastic Orange Marmalade takes just 20 minutes to make. It tastes yummilicious on toasted Paleo Fluffy White Bread or Paleo Carrot Muffins with Homemade Nut Butter. Oranges are naturally sweet, so it doesn’t take much sweetener to make a marvelous marmalade. Commercial marmalades are loaded with sugars, which give me a big sugar spike. I sweetened it with non-glycemic chicory root Just Like Sugar, or you can use raw honey, or your favorite Paleo sweetener. The best oranges for marmalade have thin skins, such as Valencia oranges. I do not recommend navel oranges as they have a thick white pulp which is very bitter. Makes 1 cup orange jam or marmalade.
- 3 organic oranges, Valencia or juicing oranges
- 1/2 lemon (Meyers, if available)
- 2 - 4 tablespoons filtered water
- Sweeten to taste with about 3/4 cup Just Like Sugar Table Top natural chicory root sweetener. You can also use 1/2 cup raw honey, or 2 tablespoons PureLo Sweetener by Swanson, or your favorite sweetener.
- Wash the oranges and lemon. Slice them coarsely, removing seeds as you go. If you like strands of peel in the marmalade, slice one of the oranges very thinly, stack the slices, cut into ½-inch pieces and set aside.
- Place the remaining fruit in the food processor and process until the peel in is tiny pieces - or mush, as you prefer.
- Put the fruit in a small saucepan, and add the slices set aside. Add sweetener and water Bring slowly to a gentle boil for about 15 minutes, stirring frequently. Adjust sweetener to your own taste.
- Remove pan from heat, and allow to cool 30 minutes. Then pour into a jar or storage container. Any leftovers can be refrigerated for 3 days, or freeze them for several months. This is so delicious it won’t last long. You can also can this marmalade for longer-term storage if you have the time and equipment.