Low Carb Orange Marmalade

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.

Course Condiments

Cuisine American, Low Carb

Keyword gluten free, Jam, Vegan

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 11kcal

Author Brandy

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

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.
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.
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.

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.