Place upright jars and lids on a baking tray. Heat in the oven for at least 20 minutes, then remove and immediately fill with marmalade. Place 2 saucers or small plates in the freezer, ready to check for the setting point of your marmalade. Thoroughly wash the lemons. Remove each end of the lemons and cut the lemons into quarters lengthways.
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'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.
Spoon marmalade into hot jars, leaving 1/4-inch space at the top of the jars. Wipe jar rims clean. Seal with lids and bands. Process jars in a boiling water bath for 15 minutes. Cool jars on a wire rack. Label and store in a cool, dry place. Because the entire lemon is used, it is best to buy organic, or if you're lucky enough, use homegrown.