(about 1 1/2 pints)
My sister mentioned she made some orange honey marmalade which got me to thinking agave nectar might work well too. I decided to give it a try by making a small batch.
I had hoped to find some organic Seville oranges, but they didn't have any at the market. I came home instead with one blood orange, one navel orange and one lime.
The main thing I noticed making this was the marmalade didn't "jell" the way it does when I use granulated sugar. I cooked it a bit longer until it thickened sufficiently. I suppose I could have added pectin, but I rarely use that. In any case the finished marmalade had a texture I quite like and it was very flavourful.
I will use agave nectar again the next time I make a jam or marmalade. It's definitely worth experimenting with.
2 seedless organic oranges
1 organic lime (total weight of the oranges and lime was 1 lb)
2 cups fresh orange juice
1 1/2 cups agave nectar
Wash the fruit carefully and then cut it into quarters, remove any seeds you might come across and slice thinly. Place the fruit as you slice it into a bowl reserving as much of the juice as possible. I sliced the fruit directly into the bowl using a mandoline.
Place the fruit and orange juice into a nonreactive pot. Add the agave nectar and bring the mixture to a boil. Turn down the heat and simmer for about 45 minutes.
Increase the heat and stirring continue to cook until the marmalade thickens; about 10-15 minutes. Drop a teaspoon of the marmalade onto a cold plate to check if it firms up. If it's too runny, continue to simmer and check it again in a few minutes. If the marmalade seems too firm add a bit of juice or water.
Because this made a small quantity, I didn't bother with a water bath. I ladled the marmalade into sterilized jars to keep in the refrigerator. If you'd like to use a water bath instead then please look here.