no-sugar orange marmalade

Have you ever tried making jam? I've made a few over the years, but it seems like nothing can be preserved without the dreaded white sugar. Seriously..., pickles, chutney and jam...all FULL of sugar. But then I found this! Made using xylitol and seriously you can't tell (I've since found & tried this jam too, pricey but delicious). If you are not familiar with xylitol, and you need or like to manage your sugar, it's worth checking out.

This recipe is from Gwyneth Paltrow's cookbook (It's All Good).

Yield: about 3 cups

3 oranges, stem ends trimmed off and discarded (since using the whole orange, recommend you use organic)
juice of 1 lemon
2 cups water
1 cup xylitol

1. Cut the oranges in half. Scoop the insides-the flesh, juice and seeds into a food processor and reserve the skins. Puree the insides until smooth and pour into a saucepan.
2. Slice the skins into matchsticks and add them to the pan along with the lemon juice and the water. Turn the heat to high and bring the mixture to a boil.
3. Lower the heat and simmer for 1.5 hours uncovered or until the rinds are very, very soft. Add the xylitol or honey and turn the heat back to high. Boil the marmalade stirring quite often, for 10 minutes or until the marmalade begins to pull away from the sides of the pan.
4. Turn off the heat and let cool before transferring to a jar. Keeps in the fridge for up to a month (mine kept for several also froze beautifully). 

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