Sugar vs. Stevia: Can You Make Sugar-Free Orange Jam?
Both versions of the marmalade are delicious, with the sugar version offering a classic flavor and the stevia version providing a sugar-free alternative. The key is to balance sweetness and texture to suit your preferences. Enjoy your homemade marmalade on toast, crackers, or as a gift for friends and family!
Equipment
- Potato peeler
- Chef’s knife
- 2 Large pots
- Scale (optional, but helpful for measuring fruit and sugar)
- Immersion blender (for jam version)
- Mason jars (sanitized)
Ingredients
For the Sugar Version
- 6–10 oranges adjust based on preference
- 2–3 lemons adjust based on preference, but avoid 50/50 ratio to prevent excessive tartness
- 1 kg sugar adjust to 1/3 the weight of the fruit for less sweetness
- Gelatin or pectin optional, for thickening
For the Stevia Version
- 6–10 oranges adjust based on preference
- 2–3 lemons adjust based on preference
- Stevia adjust based on sweetness preference; use a 1:1 stevia-to-sugar ratio or follow package instructions
- Gelatin or pectin optional, for thickening
Instructions
Prepare the Fruit
- Peel the oranges and lemons: Use a potato peeler to remove the outer peel thinly, avoiding the bitter white pith. Cut the peel into julienne strips for texture.
- Cut the fruit: Slice off the ends of the oranges and lemons. Cut them in half, then into quarters. Remove any seeds (they will float to the top during cooking, so don’t worry if you miss a few).
- Chop the fruit: Cut the fruit into small chunks. For marmalade, leave some chunks for texture. For jam, you can blend it later.
Weigh and Mix Ingredients
- Weigh the fruit: Place the prepared fruit in a pot and weigh it. Note the weight to calculate the sugar or stevia needed.
- For the sugar version: Use 1/3 the weight of the fruit in sugar (e.g., 2.3 kg fruit = ~750 g sugar).
- For the stevia version: Adjust based on the stevia brand’s sweetness (e.g., 1:1 stevia-to-sugar ratio or as directed on the package).
- Add sugar or stevia: Mix the sugar or stevia into the fruit. Stir gently to combine. Let the mixture sit for a few minutes to allow the sugar to extract liquid from the fruit.
Marinate Overnight
- Cover the pots and refrigerate overnight. This step allows the flavors to meld and reduces bitterness.
Cook the Marmalade
- Boil the mixture: The next day, bring the fruit mixture to a boil over medium heat. Stir occasionally to prevent sticking.
- Simmer: Once boiling, reduce the heat to low and let it simmer for at least 1 hour. Stir occasionally to ensure even cooking.
- Remove seeds: Any missed seeds will float to the top. Skim them off with a spoon.
Adjust Consistency
- For jam: Use an immersion blender to blend the mixture until smooth.
- For marmalade: Leave the mixture chunky.
- Thicken (if needed): If the mixture is too runny, dissolve gelatin or pectin in hot water and stir it into the marmalade. Use 1 teaspoon of gelatin per half liter of fruit mixture.
Jar the Marmalade
- Sanitize jars: Wash and sanitize mason jars. Keep them warm to prevent cracking when filling.
- Fill jars: Pour the warm marmalade into the jars, leaving about 1 inch of space at the top.
- Seal: Close the jars tightly. As the marmalade cools, it will create a vacuum seal, preserving the contents.
Taste Test
- Let the marmalade cool completely before tasting.
- Sugar version: Sweet, tangy, and slightly bitter (traditional marmalade flavor).
- Stevia version: Sweet but without the sugar, with a slightly different texture and color.
Video
Notes
Sweetness: Adjust sugar or stevia to taste. You can always add more sweetness later but cannot remove it.
Thickness: Use gelatin or pectin to achieve your desired consistency.
Storage: Store sealed jars in a cool, dark place. Once opened, refrigerate and consume within a few weeks.
Thickness: Use gelatin or pectin to achieve your desired consistency.
Storage: Store sealed jars in a cool, dark place. Once opened, refrigerate and consume within a few weeks.