Apr 3, 2014 - This recipe is a variation of Barbo's (member on Low-Carb Friends Forums) Foolproof Orange Marmalade recipe. I decided to play around with the fruit and change it up …
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Bring to a boil over high heat. Once boiling, reduce the heat to a minimum. Cover and let simmer for 15 minutes or until the raspberries are soft. However, after the raspberry …
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Add sugar and lemon slices to a large cooking pot and heat up. Bring to a rolling boil and continue to simmer until the lemon looks translucent and it has cooked down. Blend marmalade to a chunky consistency.
You'll get the sour flavor without your low carb orange marmalade taking on a lemonade taste. You can use lemon if you don't have citric acid on hand, but I would add it once the marmalade is finished cooking to avoid that weird "boiled lemonade" taste.
Ingredients. 1 3 lbs Clementines Or other small oranges. 2 1-2 Cups Allulose Depending on how sweet you like your marmalade. This will not add any carbs. I use 1 cup and am fully Keto Adapted. 3 1-2 tsp Citric Acid to taste. 4 2 cups water. 5 1 tsp vanilla extract. 6 pinch Red Pepper Flakes * Optional for a kick.
You can sterilize your jars and lids by boiling them in water or by "baking" them in the oven or by using a high heat setting in your dishwasher. Store your lemon marmalade in a dry and cool place away from direct sunlight.