[Recipe] Black Lemon Marmalade – Sweet – Sugar-Free

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Sugar-free doesn’t mean sweet-less!
When I first advised my family to quit extracted sugars, their first reaction was “But it must be really bland!”. Classic! But far from it!

I want sweetness, I love sweetness, my palate needs sweetness to be satisfied. I just want it to come from health-promoting whole plant foods, rather than disease-causing extracts of sweet whole foods. I won’t develop here, on what sugars to avoid and by what to replace them. Instead I’ll give a recipe to proof the concept in one of the sweetest human-made foods you can have: a jam. Or more precisely, marmalade.

Here, currants are chosen because they have a more neutral taste than raisins and sultanas.

Doesn’t look exactly like a marmalade? The heck with it! Tastes wonderful to me! Blind-test this on your friends to it, I bet they won’t know the difference.

Spread this on a chapati and with a nice cuppa…Mhhh…
Damn it I’m hungry now! 😀

[Recipe] Black Lemon Marmalade – Sweet and Sugar-free
 
Prep time
Cook time
Total time
 
An easy, whole-food sugar-free lemon marmalade that's sweet, bitter, and slightly sour. Everything the marmalade love is here, using only real foods, not their extracts.
Author:
Recipe type: low-fat, whole-foods, plant-based, sugar-free, oil-free, salt-free
Cuisine: International
Serves: 200g
Ingredients
  • 1 large lemon (or two small ones otherwise) with a thick peel if possible, organic or spray-free
  • 100g of (dried) currants! (not raisins or sultanas, not "blackcurrants", "redcurrants" or "white currants", use currants!).
Instructions
  1. Peel the lemon, cut peel in small cubes
  2. Once peeled, cut the lemon in half, keep one half (we won't use the other half). Remove seeds. Cut in small bits as well. Rinse your hands (so the acidity doesn't burn).
  3. In a pot, add the raisins, diced peel, and the cut lemon flesh with 1 cup of water.
  4. Bring a boil, and let simmer on low heat for 2 hours with a lid on.
  5. Set timers to check regularly enough to stir, mash (with a potato masher or a clean glass jar), or add water if the bottom starts to stick. The texture should be that of a thick marmalade, not too liquid. Open lid to let excess water evaporate if needed. Never scratch the bottom if it burned.
Storage
  1. Preserves in the fridge for at least 1 week. Can be frozen (try in ice-trays to take out only the small portions you need) but I can't vouch for texture yet at this point. You might try to sterilize it with various jams sterilization methods.
Notes
Feel free to play around with various combinations of (organic or spray-free) lime, lemon, oranges and other citrus fruit.
Feel free also to play around with how sweet, sour, or citrusy you want it by adding respectively, currants, citrus flesh, or peel.
Warning: The peel or some limes is unbearably bitter, I've experienced that problem with limes that had a very thin peel.

 

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