Oranges, agave and sea salt, that’s it! Dollop this refined sugar free marmalade on top of your porridge, toast and muffins.
First time for everything! In the past I’ve made many berry jams but never marmalade, so here it is!
It’s so simple to make, you just need to dedicate at least half hour to making it. By making it yourself you’ll also know exactly what and how much sweetener is going into it. Many pre-made shelf jams are filled with so much sugar, that the main fresh fruit ingredients get covered up which reduces it’s full flavour and health benefits.
In this recipe I’m using agave syrup, a syrup which comes from a blue agave desert plant. The same plant used to make tequila! This is one of the higher Glycemic Index (rate at which it spikes your blood sugar levels) alternative sweeteners, however I feel this recipe needs it to balance out the bitterness of the orange rind.
Oranges are full of the coenzyme glutathione, which goes into activation because of their high content of flavanoids and limonoids. In other words oranges have the ability to help you fight off viruses, protect the body from radiation damage and deactivate toxic heavy metals in the system. Give me some of that!
So next time you walk by a veggie shop with boxes of oranges, grab a bunch and introduce these sweet nectars into your life some more!
Fancy pancakes? It goes lovely on these Anti-inflammatory Pancakes!
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First boil the oranges whole for about 8 minutes in a large saucepan. Then strain them from the water and let the oranges cool.⠀
Once cooled, cut each orange in half and remove the seeds. Do this over a bowl to save all the juice that drips out. Pull out the inside pieces of orange and cut out the white part that runs down the middle. Keep the skin of 1/4 orange.⠀
Dice the orange skin into very small pieces.
Next blend any orange juice, pieces and skin into your until smooth.
Pour the mixture into a small saucepan, add the agave and sea salt, and simmer for 25 minutes on a low heat stirring every once in a while to stop it from burning. You'll know when it is done when you run a spatula through the mixture and it creates a gap that stays open for a few seconds and then fills back in. Once at this point remove from the pan from the heat and it will continue to harden as it cools.⠀
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NOTES: I've added a little sea salt to bring out the sweetness of the agave, therefore reducing the amount of sweetener needed.
⠀
Store in the fridge for up to 2 weeks.
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Ingredients
Directions
First boil the oranges whole for about 8 minutes in a large saucepan. Then strain them from the water and let the oranges cool.⠀
Once cooled, cut each orange in half and remove the seeds. Do this over a bowl to save all the juice that drips out. Pull out the inside pieces of orange and cut out the white part that runs down the middle. Keep the skin of 1/4 orange.⠀
Dice the orange skin into very small pieces.
Next blend any orange juice, pieces and skin into your until smooth.
Pour the mixture into a small saucepan, add the agave and sea salt, and simmer for 25 minutes on a low heat stirring every once in a while to stop it from burning. You'll know when it is done when you run a spatula through the mixture and it creates a gap that stays open for a few seconds and then fills back in. Once at this point remove from the pan from the heat and it will continue to harden as it cools.⠀
⠀
NOTES: I've added a little sea salt to bring out the sweetness of the agave, therefore reducing the amount of sweetener needed.
⠀
Store in the fridge for up to 2 weeks.
What do you like to put marmalade on? Are there any other kinds of jam you’d like to see from me?
Laura x
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