Orange Flower and Pistachio Marmalade

Orange Flower and Pistachio Marmalade

Preserving Method: Water-Bath-Canning

Makes about 4 (8 oz) half-pint jars

This sweet, flowerful orange and pistachio marmalade goes well with toast, muffins, and desserts.

You will need

  • 6 oranges (about 2.5 lbs), scrubbed
  • 3 cups water
  • 1 large lemon, zested
  • 1 tbsp. bottled lemon juice
  • 2 tsp. orange flower water
  • 1/4 tsp. salt
  • 4 tbsp. Ball® Low/ No sugar pectin
  • 1.5 cups Allulose alternative sweetener
  • 1/2 cup chopped pistachios


  1. Peel 4 of the oranges with a vegetable peeler, careful to avoid the white pith. Stack peels and slice into slivers. Combine slivered peels, lemon zest and water in a non-reactive saucepan, bring to a simmer and cook about 30 minutes, until peels have softened and liquid is reduce to 1 cup. Let cool completely.
  2. Juice all oranges and the lemon, pour juice through a strainer and set aside, discarding solids.
  3. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  4. Combine juice with peels, add bottled lemon juice, orange flower water, stir to combine then gradually stir in pectin. Stirring frequently bring mixture to a full rolling boil that cannot be stirred down.
  5. Whisk in allulose and add pistachios. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  6. Ladle hot marmalade into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  7. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Image Credit: @azurefarm