Thursday, November 8, 2012
This sugar-free marmalade with orange and lemon is very fruity tasting! It's great used in chicken dishes as well.
1 or 2 lemons
1/4 cup fresh lemon juice (60 mL)
19 oz crushed pineapple, (540 mL)
in juice and undrained
11/2 cups water (375 mL)
1/2 cup fresh orange juice (125 mL)
1/2 tsp butter (2 mL)
21/2 cups SPLENDA® Granular* (625 mL)
1 package No Sugar Needed Fruit Pectin (49 g)
Remove thin outer peel from orange with sharp paring knife. Discard as much white pith as possible. Chop peel finely. Chop orange finely. Remove thin outer peel from one lemon and extract fresh lemon juice (may need another lemon as well to make full amount of juice or just add a little water). Chop peel finely.
In large saucepan, place orange peel, lemon peel, lemon juice, crushed pineapple, water, orange juice and butter. Over high heat while stirring, bring to boil. Simmer 20 minutes over medium-low heat, stirring occasionally, or until peel is soft. Add SPLENDA® Granular; stir well. Add pectin gradually; stir well.
Bring to full rolling boil. Boil 1 minute. Spoon marmalade into hot, sterilized jars and seal.
Helpful Hint: For longer storage, leave enough head space in jar for expansion, and freeze, after jam has cooled. The SPLENDA® Granular is mandatory to get the right sweetness level. *Liquid sucralose does not work well. You can experiment with your own sweeteners, but you will have to taste your jam before canning it – add more sweetener if necessary, otherwise this wonderful jam can be much too tart.
Finding a pectin that you can use with no-sugar jams is important. Regular pectin will not allow the jam to set properly. If you can’t find one for no-sugar jams, you can use light pectin, and then add 1 envelope of gelatin softened in 2 tbsp (30 mL) water.
Yield: 51/2 cups (1.4 L)
1 tsp (5 mL) per serving
0.0 g protein
0.0 g fat
0.9 g net carbs
Labels: Sauces Jams and Misc.