Marmalade (stevia)

Recipe based on one from Ruth (Katrina’s mum), which was adapted from a Prue Sobers recipe

Orange prep (or can be a mix eg orange/cumquat/lemon):

  • Peel rind with veg peeler, slice into thin slivers, put into big saucepan
  • Roughly remove pith from oranges with knife, reserve in a separate bowl (discard top & bottom of oranges)
  • Roughly chop orange flesh, add to saucepan with rind
  • Take a large handful of pith, bundle it in muslin & tie with string, add to saucepan (not sure if this is necessary??)
  • Juice an extra few oranges, add juice to saucepan


  • Add water to cover the orangey bits in the saucepan, bring to the boil
  • Simmer until the rind is soft enough to squash to mush between your fingers
  • You may need to add more water
  • When it’s soft and smooshy enough, measure the volume of the softened fruit & liquid, then return to the pot

Add sweeteners & setting agent

  • 5 cups softened fruit & liquid
  • 2/3 cup + 1 tablespoon stevia (or to taste – may need more if you’re using lemons/cumquats etc. Could also use apple juice or apple juice concentrate.)
  • 1.5 tablespoons arrowroot (mix into a little water or cooled liquid from pot)
  • 2 teaspoons agar agar (mix into a little water or cooled liquid from pot)

Finish cooking

  • Return mixture to heat, boil 10-15 mins to cook the agar-agar
  • You can’t tell at this stage how firm it’s going to be, but you can adjust for sweetness (don’t burn your tongue!)


  • Put into sterilised jars, store in fridge to use in the next few weeks or freezer friendly containers to store longer