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Quick Easy Marmalade Jam

Quick Easy Marmalade Jam

Three ingredients stirred together and cooked for 30 minutes until jammy.

The Marmalade Jam will keep a few weeks in the refrigerator
Quick Easy Marmalade Jam

Terrific on your morning toast! Try this marmalade in my Lemon Poppy Linzer Cookies – Vegan & Gluten Free. Also wonderful as a base for savory glazes.

Quick Easy Marmalade Jam


1 large clementine orange, or medium orange

½ cup filtered water

½ cup pure cane sugar



Wash orange. Slice thinly, then cut into a small dice on a cutting board (you can also pulse in a small food processor.)
You will have 2/3 cup of orange. Discard any pits.


Add orange, water and sugar to a small 2 cup non reactive pot.
Bring to a boil, then turn down heat to the lowest setting and cook, stirring from time to time until thick and jammy, about 30 minutes.


Store in a clean glass container when cool. Will last about 3 weeks refrigerated.


Recipe can easily be doubled.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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