Orange you glad it's Monday?! Okay... maybe not, but trust me - you will be once you try this delicious sugar-free recipe! There are few weekend traditions we love more than whipping up a delicious brunch, complete with a pastry basket, savory egg dishes, and mimosas (or chocolate waffles, if that’s your preference). But, when it comes to said pastry basket, I often find that store-bought organ marmalade are laden with refined sugars and less than healthy fillers, resulting in a sugar-induced coma post meal. Luckily for me (and my kids), I came across this healthy homemade version which uses organic, dairy-free and refined sugar-free ingredients to make a simple + healthy jam, perfect for the backbone to Korean Barbecue Sauce or anywhere you'd usually use... well, JAM!. Today, I'm sharing this 3 ingredient recipe that tastes so decadent, you won’t believe they’re actually guilt-free.

I hope you will enjoy this delicious+ healthy marmalade at your next home-cooked brunch!

orange marmalade

makes around 3 cups jam

ingredients

3 naval oranges (ends trimmed off & discarded)
1 lemon
2 cups water
1 cup raw honey

make-it

1. Cut the oranges in half. Scoop the insides - pulp, juice, AND seeds - into a food processor, reserving the skins.

Tip: you can substitute ANY citrus here - meyer lemons, grapefruit, blood oranges... they all work nicely! Plus, they give you a different variation on the classic orange marmalade!

2. Puree the insides until smooth (see below...she's talking on her phone; however, that puree job is completely on point!).

3. Pour the liquid into a medium-size heavy bottomed saucepan.

4. Slice the naval skins into small matchsticks (these will make the bulk of your jam, so the smaller the easier to eat).

5. Add the naval skins, along with the juice from 1 lemon, and the 2 cups of water into the pan. Turn the heat to high and bring the mixture to a boil. Once boiling, lower to a simmer for 1 1/2 hours, uncovered, or until the rinds of the naval are very soft.

6. Add the honey, turning the mixture back to high. Boil the marmalade, stirring often, for 10 minutes or until the marmalade begins to pull away from the sides of your pan. Turn off the heat and let cool before pouring into a jar.