Lower sugar marmalade

Name: Lower sugar marmalade
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: Makes about 2.25kg/5lb
Cuisine: British
Ingredients: 900g Seville orange; 600ml pure, unsweetened apple juice; 900g jam sugar (available in all large supermarkets)

Good Food team

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Makes about 2.25kg/5lb

Easy

Prep: 30 mins - 45 mins

Cook: 1 hr

A star rating of 4.5 out of 5.9 ratingsRate

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A lower sugar version of the classic breakfast preserve. We use unsweetened apple juice to cut the sugar while maintaining an intense fruit flavour.

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

900g Seville orange
600ml pure, unsweetened apple juice
900g jam sugar

(available in all large supermarkets)

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Nutrition: per 15g

kcal26
fat0g
saturates0g
carbs6.4g
sugars6.4g
fibre0g
protein0g
salt0g

low

Method

step 1

Cut the oranges into thin slices. Remove the pips and tie them in a muslin bag. Place the orange slices in a preserving pan with the apple juice and the pips. Bring to the boil then simmer very gently for 30-40 minutes, or until the orange peel can be pierced easily with a fork. The mixture will be very thick, with little liquid.
step 2

Add the jam sugar and stir over a low heat until it has completely dissolved, about 5 minutes. Bring to a good rolling boil then bubble for 4 minutes. Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.)
step 3

Remove the muslin bag and leave the marmalade to stand in the pan for 15 minutes to cool a little, and to allow the peel to settle; pot in sterilised jars, seal and label.

Recipe from Good Food magazine, January 2002

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A star rating of 4.5 out of 5.9 ratings

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