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Orange-Ginger-Thyme Marmalade from Recipe Renovator

Orange-ginger-thyme marmalade

Delicious orange marmalade spiked with ginger and thyme, made with low-glycemic sugars.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 13 hours 30 minutes
Course Breakfast
Cuisine American, French
Servings 8 jars

Ingredients
  

  • 4 oranges Seville
  • 4 sprigs thyme (fresh)
  • 6 slices ginger (fresh) super-thin
  • 2-4 tsp pectin powder
  • 3 cups coconut sugar (organic) (360 g)
  • 1 cup agave syrup

Instructions
 

  • Wash and cut oranges into 8ths.
    Cutting Seville oranges for marmalade | Recipe Renovator
  • Remove all the seeds and the stem ends if present.
    Deseeding Seville oranges for marmalade | Recipe Renovator
  • Wash the thyme and tie it in a bundle. Cut 6 super-thin slices of fresh ginger.
    Cutting thin slices of ginger for marmalade | Recipe Renovator
  • Cut each slice into matchsticks.
    Cutting ginger into matchsticks for marmalade | Recipe Renovator
  • Put everything in a heavy-bottomed pot with 3 C. (750 ml) filtered water.
  • Bring to a boil, then simmer for five minutes. Put on the lid, and let sit 12-18 hours in a cool place or the refrigerator.
  • Remove the thyme and compost it.
  • Remove each orange section, squeezing gently to leave the liquid in the pot.
  • Finely slice the oranges, and return them to the pot.
    Slicing the soaked oranges for marmalade | Recipe Renovator
  • Bring to a boil, partially covered. Adjust the heat so the liquid is just boiling. Boil 1 hour.
  • Stir in the sugar and most of the agave syrup.
  • To add pectin: Mix a large spoonful of the hot liquid with 1/4 C. (120 ml) agave syrup plus 4 t. pectin and 4 t. calcium water (the powder comes with many packaged pectins). Stir until well mixed then immediately add it to the pot before it can clump up. Cook about 10 more minutes. It will finish jelling when chilled.
  • Pour into sterilized glass jars and refrigerate.

Notes

Per one tbsp:
  • 111 calories
  • 0 g fat
  • 0 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 3 mg sodium
  • 82 mg potassium
  • 28 g carbohydrate
  • 0 g fiber
  • 26 g sugars
  • 0 g protein
  • 3 Weight Watchers Points Plus
If you don't want to go through the canning process, you can store the jam in sterilized glass jars in the refrigerator. It will last about two weeks.
Seville oranges, which are in season now, are traditionally used for marmalade. You can use any type of orange. Thin-skinned oranges with sweeter rinds will yield a sweeter marmalade, so you won't need as much sugar.
Required FTC disclosure: Melissa's Produce provided the Seville oranges. I was not paid to write this post.