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Orange fruit spread

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Our version of marmalade - a bittersweet orange jelly packed with fruit, yet much lower in sugar. Great for toast, muffins and scones, or to fill cakes.
Serves
12
Prep
20 minutes
Cook
2 hours
Each 56g serving contains (excludes serving suggestion)
KCal
16
Carbs
2.30g
Fibre
0.50g
Protein
1.40g
Fat
0.10g
Saturates
0.00g
Sugars
2.10g
Salt
0.00g
Portion Fruit & Veg
0
Ingredients
Ingredients
3 medium oranges
200ml boiling water
23g sachet sugar-free orange jelly crystals
Method
  1. Finely zest the oranges, then add the zest to a jug with boiling water.
  2. Stir in the jelly sachet until fully dissolved.
  3. Cut the pith from the orange, then segment the flesh leaving the pith behind. Roughly chop and add to the jug.
  4. Squeeze the core of the orange to get any juice out, then add that to the jug.
  5. Allow to cool, then put into a large jar, mix, then seal and refrigerate for at least 2-3 hours. Store in the fridge - keeps for 5 days.
Chefs tips
  • Chop the marmalade up with a spoon before eating to make spreading easier.
  • For a vegetarian or vegan version, use an unflavoured, seaweed-based gelling agent and use sugar-free squash and sweetener.
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