This conserve is really a little trial and error, if your first batch is a little too tart add a little more xylitol /honey, if its not tart enough add some lemon juice. If you don't like shreds in your marmalade omit the rind. I've also had great success with this marmalade over the Christmas period using satsumas,tangerines or clementines. I've called it 'sunshine marmalade' mainly because it genuinely is so bright and vibrant its like having a little jar of sunbeams in your fridge! If you want to be really virtuous, and I promise there isn't a great deal of difference in taste, try my Orange Spread it's really good!
Recipe type: Conserve
Serves: 4-5 jars
- 6 oranges, stem ends discarded
- 2 cups/ 460mls water
- 200g xylitol/honey
- Peel each orange, retain the rinds.
- Slice in half and put the oranges, skin , seeds the lot in a food processor
- Combine till you have a smooth puree
- Slice the rinds into matchsticks
- Pour puree, rind and water into a heavy-bottomed saucepan and bring the mixture to a boil
- Stir to ensure no bits are sticking to the saucepan base and then lower to minimum heat and simmer for 11/2hr uncovered till the rinds are completely soft.
- Add xylitol/honey and bring the marmalade back to a boil
- Stir regularly till the marmalade pulls away from the edge of the saucepan, approx 10 mins
- Remove from heat and allow to cool
- Pour into jars and refrigerate
- Keeps for approx 1-2 months