Low Carb Orange Marmalade Recipe

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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.

Low carb orange marmalade in a jar

🥘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 tsp 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.

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!

Brandy

More Fun Low Carb Recipes to make the Keto Cops Squirm:

Low Carb Orange Marmalade

Low Carb Orange Marmalade

Brandy
The bright, mouthwatering flavor of this classic recipe can't be denied.
While it's best enjoyed in small amounts, this lower carb marmalade is an amazing treat on toast, baked brie or used in meat marinades.
4.67 from 9 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Condiments
Cuisine American, Low Carb
Servings 60 servings
Calories 11 kcal

Equipment

Large Stock Pot
Chefs Knife

Ingredients
  

  • 3 lbs Clementines Or other small oranges.
  • 1-2 Cups Allulose Depending on how sweet you like your marmalade. This will not add any carbs. I use 1 cup and am fully Keto Adapted.
  • 1-2 tsp Citric Acid to taste
  • 2 cups water
  • 1 tsp vanilla extract
  • pinch Red Pepper Flakes * Optional for a kick

Instructions
 

  • 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.
    Sliced oranges
  • 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.
  • 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.
    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 turn off and the marmalade stops bubbling.
    Vanilla Extract
  • 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.
    Freeze or do a water bath if keeping longer than 3 months.
    Low Carb Orange Marmalade

Notes

The nutritional information is based on using 1/60 of the recipe.
This recipe should make about 60 “1 tablespoon” servings but may vary slightly if it is boiled down further.
You will not need pectin or any thickener due to the natural pectin in the clementines or oranges.

Nutrition

Serving: 1TbspCalories: 11kcalCarbohydrates: 3gProtein: 1gFat: 1gSodium: 1mgFiber: 1gNet Carbs: 2gFat Ratio per Serving: 81.82%Protein Ratio per Serving: 36.36%Carb Ratio per Serving: 72.73%
Keyword gluten free, Jam, Vegan
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

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.

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Recipe Rating




6 Comments

  1. I was leery of this recipe because every Keto expert out there says to avoid oranges. I am glad that you have dialed it back to a more manageable “eat less fruit” instead of “fruit is super bad” style of approaching this wonderful way of eating.

  2. Can I use lemon juice instead of citric acid? Or what else can be substituted without having to buy citric acid?
    Thanks.

  3. 5 stars
    Such intense flavor. Marvelous! I followed your recipe using Cutie Mandarins, low carb sweetener and no pepper flakes. Then once cooked, I used an immersion blender to crunch up some of the larger peels that wouldn’t break down. It came out like very thick mandarin butter! Hubby loved it! One jar went into the freezer and the other will not last that long. It was great on a sandwich and I can’t wait to try it on chicken. Thank you!

  4. Hi Angela! I haven’t made lemon marmalade but I have thought about it since I love lemons. I would think you would need more sweetener but I’m not sure how much. My best advise would be to start with one cup of allulose and taste it. Add more as needed. I bet this is going to be fantastic! Cheers!

  5. Have you ever made low carb lemon marmalade? If so, did you add more Allulose to offset the tartness of the lemons? Also, I’m wondering if it would make a good marmalade to use half oranges and half lemons. Thank you in advance for your advice. ~~~Angela