Low Carb Orange Marmalade Recipe

I know what your thinking...but yes!  Low Carb Orange Marmalade is possible!

This bright and flavorful little recipe gem has a little less than 2 net carbs per tablespoon.

It's a delightful treat and packed with Vitamin C. Plus, it's super easy to make and would make a really thoughtful gift for the marmalade lovers in your life.

This recipe is 100% picky teen approved, and our teen is usually the one that makes it around here.

Jump to:

• 🥘Ingredients:
• 👩🏽‍🍳 How to Make the Marmalade:
• 📋Tips and FAQ'S:
• 📖 Recipe
• Comments

🥘Ingredients:

Okay Low Carb Friends...before I get any emails saying that Clementines or oranges are not "Keto Food", I am going to remind everyone that there is not such thing as a "Keto Food".

The Keto Diet is based on staying within your personal macros for the day. A couple of tablespoons of this marmalade will not kick you out of Ketosis.

This is considered a low carb recipe even though it contains oranges.

If you are new on your Keto Journey I would say that you should make sure that you don't over indulge in this recipe...it's easy to do because it's damn delicious.

• 3 lbs Clementines Or other small oranges.

I like to use Clementines because they are usually seedless and the skins are thin. They are the perfect marmalade ingredient as far as I am concerned but you can use your favorite variety. Just make sure to de-seed the fruit that you choose.

• 1-2 Cups Allulose Depending on how sweet you like your marmalade.

 I use 1 cup of Allulose in our marmalade and we fully Keto Adapted. If you are new to Keto you might want to add more sweetener.

Allulose is my favorite low carb sweetener, but you can use whatever you like. No Carb Sweeteners do not add any calories or carbohydrates to this jam.

• 1-2 teaspoon Citric Acid to taste

I prefer food grade citric acid to lemon juice in most recipe's that need to be simmered or cooked at all. The difference in taste is amazing.

You'll  get the sour flavor without your  low carb orange marmalade taking on a lemonade taste.

You can use lemon if you don't have citric acid on hand, but I would add it once the marmalade is finished cooking to avoid that weird "boiled lemonade" taste.

Make sure to add some of the peel ( finely grated) if you are using lemon to get a stronger sour flavor too.

See what top chefs say about using citric acid in cooking.

• 2 cups water
• 1 teaspoon vanilla extract
• pinch Red Pepper Flakes * Optional for a kick

I like a slightly spicy marmalade and a little pinch is perfect. The marmalade will be slightly infused and leave a burn at the end.

DO NOT OVERDO IT or your marmalade will be too hot for most people to enjoy. A pinch is all you need.

👩🏽‍🍳 How to Make the Marmalade:

• Slice Clementines in half and then into thin slices - Use the skin and all. You'll have a pot of half moon slices. Remove seeds if there are any.

Yes, you will be using all of the skin. If you use regular navel oranges, cut off some of the pith so it isn't bitter.

I don't recommend using navel oranges but it's your jam...

• Add the rest of the ingredients to the pot. Simmer on medium for about 1 hour & 20 minutes, stirring occasionally until the marmalade has reduced by about half. During the last ten minutes bring to a low boil.

You don't want a full on boil here. Just simmer the marmalade so that the water is reduced.

• Test for "doneness" by spooning a small amount onto a chilled plate, letting it cool for 30 seconds and tilting the plate to make sure a soft gel has formed.

You'll see a sort of wrinkle on the top of the marmalade letting you know that it has gelled enough. It will continue to thicken a bit as it cools.

• It should move but not run off of the plate. ( If it does, cook 10 minutes longer and check again).
• Add vanilla after heat is turned off and the marmalade stops bubbling.

If you add the vanilla while the Low Carb Orange Marmalade is too hot, you'll lose the flavor. Extracts are delicate and shouldn't be added before the marmalade cools below 190F.

• Let the marmalade cool completely uncovered and spoon into an air tight jar. It should last up to three months. Some sources say one year but I don't buy it.

I don't take chances with food safety. If you won't use your marmalade within three months give it away, freeze it or can it using a water bath.

You can find excellent canning instructions here if you want to save this jam long term. It's easier to do with high acid foods like this one.

📋Tips and FAQ'S:

I didn't see pectin in the ingredients, how does this work?

If you have ever canned jam, you might be concerned at the lack of pectin in the ingredients.

But the clementines contain natural pectin so it's not needed.

Is this really a low carb food?

Absolutely!

You CANNOT eat a ton of it and stay in Ketosis. But at 2 net carbs per tablespoon, it is considered a low carb food and you can feel free to enjoy it in small doses.

Most traditional and store bought marmalade's contain a ton of added sugar. We use no carb sweeteners to make this version of marmalade.

What should I make to go with my Low Carb Orange Marmalade?

We have around 60 Low Carb and Keto Bread Recipes right here...

My favorite is the Fluffy Low Carb Yeast Bread.

Or use it as a flavoring in these carnitas. It gives the meat an excellent, authentic flavor!

Additional flavoring ideas:

• Add a tablespoon of minced jalapenos for a spicy marmalade.
• A few Cranberries will kick up the sour aspect and make a gorgeous presentation (don't use too many or the carb count will change).
• Lemon Zest is amazing in this jam.

That's it for the low carb orange marmalade!

I know that if you make this...you'll be hooked.

As always please let me know if you have any questions in the comment field below.

Thanks friends!

Brenna

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The low carb orange marmalade recipe is below!

📖 Recipe

The nutritional information for the low carb orange marmalade is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.