This No Sugar Added Orange Marmalade is bursting with fresh orange taste with a delicious accent of wine without loads of sugar used in most marmalade recipes.
Most tradition marmalade recipes call for equal amounts of sugar to the fruit and to be boiled for 30 minutes or so to gel.
Since we are adding agave syrup for sweetness in this orange marmalade recipe, extra pectin is needed to get that soft gelled state. But, since the boiling time is reduced to 1 minute, the taste is much fresher, and there is much less loss of nutrients.
You can use just about any wine you prefer with this. I went with Craveyon’s Orange Muscat because it complements the orange flavor nicely.
This makes about 3-4 cups so you can just store it in the refrigerator. If you want to keep it in the cupboard, you will need to process in a boiling bath canner.
No Sugar Added Orange Marmalade Ingredients
- 4-5 oranges (blood, cara cara, and Seville all work well)
- 2 cups Moscato (or other wine or water)
- 11-ounce bottle agave syrup
- 1 package Low/No Sugar Recipe Pectin
- Remove the orange part of the orange peel with a vegetable peeler.
- Slice into thin strips and place in a non-reactive bowl.
- Remove the white part from the orange and discard.
- Chop the oranges into chunks and add to the bowl with the peel.
- Remove the seeds if you want (or wait until it cooks). You should have about two cups of fruit and peel.
- Add enough Moscato to cover the fruit, about 2 cups. Cover the bowl and let sit overnight about 12 hours.
- Pour mixture into a large saucepan and stir in the agave syrup and pectin.
- Bring to a full roiling boil and boil for one minute while stirring constantly. Remove from heat. Remove any seeds that have floated to the top.
- Place in a jar or other container and let cool on the counter.
- As it cools the marmalade will gel to a soft jam-like state (it will take several hours).
- Store in the refrigerator.
Always use organic fruits and vegetables in these recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest boxes for these recipes.
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The renowned chef Audrey Humaciu created this recipe for Harvest2U.
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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