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This low-carb kumquat marmalade is deliciously sweet, tart and chunky with hints of vanilla, ginger and cardamom. And it's really easy to make! You won't need to use any thickeners — no chia seeds, gelatin or pectin needed!
What Are Kumquats?
Kumquat is a fruit with sweet, edible skin and tart, sour flesh. They are now in season and when used for marmalade, they have the perfect chunky texture with delicate flavor.
To add more flavor I used a combination of ginger, vanilla and cardamom which go really well together. I found most of these tips in the Flavour Thesaurus book which has been really helpful for my recipe development!
How to Make Low-Carb Marmalade
Making low-carb marmalade is easy! You'll only need kumquats, low-carb sweetener, water, spices and a pinch of salt — that's it.
You'll need to slice all the kumquats and remove the seeds. This may take some time as there will be plenty of seeds. Once you do this, you will add all of the remaining ingredients and let the kumquats sit to soak. Finally you'll cook it all on low-medium until soft and syrupy.
Use Allulose to Make Thick Marmalade Without Sugar
In this recipe you will need Allulose — no substitutions! I'm using granulated Allulose although Allulose syrup can be used instead.
Ever since I discovered Allulose, I knew I needed to make marmalade. Allulose is the perfect low-carb sweetener that works and tastes just like sugar but with none of the blood sugar spikes and calories. Other low-carb sweetener options simply wouldn't create that perfect syrupy texture.
There are a few Allulose options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.
Recipe Tips and Substitutions
Kumquats can be replaced with thinly sliced citrus fruits such as organic oranges, or a combination of oranges and lemons or tangerines.
If you can't get Allulose and need to use an Erythritol-based sweetener instead, you will need to add some gelatin (powder or sheets) to make it thicker, just like I did in my Chunky Low-Carb Strawberry Jam recipe. In this recipe I used gelatin sheets to replace part of the sweetener which would otherwise make the jam too sweet.
Storage Tips
You can store this low-carb marmalade in a sealed jar in the fridge for up to 2 weeks. To preserve for longer, freeze or use the water-bath canning method.
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Hands-on Overall
Serving size 1 tbsp, 20 g/ 0.7 oz
Nutritional values (per 1 tbsp, 20 g/ 0.7 oz)
Net carbs1.7 grams
Protein0.3 grams
Fat0.1 grams
Calories12 kcal
Calories from carbs 75%, protein 12%, fat 13%
Total carbs2.7 gramsFiber1 gramsSugars1.4 gramsSaturated fat0 gramsSodium7 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium28 mg(1% EMR)
Ingredients (makes about 620 g/ 1.4 lbs)
- 450 g kumquats, sliced and seeds removed (1 lb)
- 1 cup granulated Allulose (200 g/ 7.1 oz)
- 2 tsp grated fresh ginger
- 1/2 tsp vanilla bean powder or 1/2 tbsp sugar-free vanilla extract
- 1/4 tsp ground cardamom
- 1 cup water (240 ml/ 8 fl oz)
- pinch of sea salt
Instructions
- Wash the kumquats and slice them thinly. Remove any seeds, there will be plenty.
- Place the sliced kumquats in a saucepan (pouring any juice from the chopping board). Add Allulose, ginger, vanilla, cardamom and salt. Pour in a cup of water. Allow the sliced kumquats to sit for 30 to 45 minutes.
Note: Do not use any substitutes for the allulose as the syrup won't thicken with alternatives. If you can't get Allulose, see recipe tips for modifications.
- After 30 to 45 minutes, place on the stove and bring to a boil over medium-high heat.
- Reduce the heat and simmer on medium-low for 25 minutes, or until softened and syrupy (jam-like consistency with chunks of kumquats).
- Transfer the marmalade into a large glass jar (or more smaller jars) with a tight-fitting lid.
- This marmalade will keep in the fridge for about 2 weeks. It can be frozen for longer storage or preserved using the water-bath canning method.
Ingredients
- 450 g kumquats, sliced and seeds removed (1 lb)
- 1 cup granulated Allulose (200 g/ 7.1 oz)
- 2 tsp grated fresh ginger
- 1/2 tsp vanilla bean powder or 1/2 tbsp sugar-free vanilla extract
- 1/4 tsp ground cardamom
- 1 cup water (240 ml/ 8 fl oz)
- pinch of sea salt
Instructions
- Wash the kumquats and slice them thinly. Remove any seeds, there will be plenty.
- Place the sliced kumquats in a saucepan (pouring any juice from the chopping board). Add Allulose, ginger, vanilla, cardamom and salt. Pour in a cup of water. Allow the sliced kumquats to sit for 30 to 45 minutes.
Note: Do not use any substitutes for the allulose as the syrup won't thicken with alternatives. If you can't get Allulose, see recipe tips for modifications.
- After 30 to 45 minutes, place on the stove and bring to a boil over medium-high heat.
- Reduce the heat and simmer on medium-low for 25 minutes, or until softened and syrupy (jam-like consistency with chunks of kumquats).
- Transfer the marmalade into a large glass jar (or more smaller jars) with a tight-fitting lid.
- This marmalade will keep in the fridge for about 2 weeks. It can be frozen for longer storage or preserved using the water-bath canning method.
Nutrition (per serving, 1 tbsp, 20 g/ 0.7 oz)
Calories12kcal
Net Carbs1.7g
Carbohydrates2.7g
Protein0.3g
Fat0.1g
Saturated Fat0g
Fiber1g
Sugar1.4g
Sodium7mg
Magnesium3mg
Potassium28mg
Detailed nutritional breakdown (per 1 tbsp, 20 g/ 0.7 oz)
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