Sugar free Marmalade Recipe

There's something special about marmalade, even Paddington Bear appreciated the sweet and tanginess of it. It lives in my heart, not just for bread, but I spread it on cheese as well and have been known to skip the cracker : )  

The beauty of this recipe is that you can make as much or as little marmalade as you like.
It's a great way to use wind-fallen fruits and often neighbours don't mind you making use of want not, waste not fruit when it's in surplus. 

Ingredients (* = available here at Keto Store NZ):
Fruit of your choice + for marmalade this needs to be prepared a little before adding jam making ingredients. See the method for more details. 
Equal amount of Sweet As Jam Setting Sugar* 
20g Butter per kg of combined Fruit and Jam Sugar weights

Ratios
The magic is in the ratios. 
Match each gram of combined fruit/liquid with a gram of Sweet As Jam Setting Sugar.
For every 100g of combined fruit & liquid, add in 2g of butter to reduce any foaming.  

Tips about Weighing
Weigh the empty pot, so you can simply weigh it when it's full, deduct the pot weight and base your calculations on that.
Weigh the empty jars, if using ours they weigh 189g with the lid, that way you can deduct this from the total filled weight to know grams of actual jam to work out macros if that's your thing.  

Equipment: 
Scales*  Sharp Knife Peeler Cutting Board   Pot    Timer   Plate   Spatula   Spoon  
Jars*  (be sure to sterilise jars either by washing in a dishwasher or by heating clean jars in an oven at 100C for 15 minutes) 

Method: 

1 - Weigh the empty pot, then prepare citrus fruit like oranges and lemons by washing, and scrubbing to remove any wax. Slice the tops and ends of the fruit off as they are the thickest of bitter pith, before peeling and slicing the zest thinly and chopping the flesh of the fruit. 
TIP: For a sharp tasting marmalade leave in the white pith (layer between the skin and fruity flesh). For a smooth sweeter tasting marmalade remove and don't include the white pith. 

2 - Add all the zest and fruit flesh into the pot adding enough water to cover. Then boil until the rinds are softened. The duration of this step depends on how thick you've cut the zest / skin and how much fruit weight you are making. Check softness until it's the consistency you prefer. 

3 - Weigh the whole pot of fruit, deducting the weight of the empty pot. Then weigh the exact same amount of Sweet As Jam Setting Sugar*. After the rinds are soft, add sweetener to the pot of fruit and stir through to combine it.
TIP:  Uses a 1g Sweet As Jam Setting Sugar for each 1g fruit & liquid ratio.

4 - For every 100g of fruit, add in 2g of butter to prevent foaming.  

5 - Bring to the boil, and start timing the boil for 4 minutes
TIP - use a spoon to remove excess foam if needed.

6 - To test, spoon some out onto a plate to cool down and then slide a upside down spoon through it. If the liquid wrinkles, then it's ready for a good set. 

7 - Bottle up, filling to the top rim to allow for shrinking while cooling.  
TIP - Put hot jam into hot jars to prevent cracking. 

8 - Allow to cool and store in a cool dry place. 

Macros
The only carbs and sugars you're consuming are from the fructose in the orange or lemons used. Marmalade can be lower in carbs than Jam because there's more fibre from using the entire orange/lemon, including the skins. Fibre grams are deducted to get to Net Carbs and fibre also slows the absorption of glucose (sugar & carbs) into the blood.

Here are the macros for the Sweet as Jam Setting Sugar per 100g Carbs 0g, Protein 0, Fat 0, Energy 103kj, Sodium 4mg. Suggest working out the macros for the whole batch, making sure you deduct fibre from the carbs, then dividing by the total grams of marmalade made, remembering to deduct the weight of the empty jars.  

Acknowledgement: This base recipe is from Mary using our Sweet As Jam Setting Sugar substitute. Photo from Susan, one of our product testers aka 'jammers'.