Directions

1. Wash and dry the oranges, using the peeler remove the orange zest (just the thin layer of coloured peel, don’t use the white part).

2. Chop the zest into ribbon-like shapes and set aside.

3. Cut the end of the zested oranges and also cut off the thick white pith from around the oranges.

4. Working over a bowl for catching juices which hold fully peeled oranges and use a sharp knife to cut out each segment between membranes that hold sections together. Keep aside any seeds you find.

5. Once the oranges are all cut, squeeze the juice out of the membranes and set aside.

6. Now, combine the zest, fruit, juice, water, erythritol and date paste in the heavy pot and bring it to a boil.

7. Stir gently through the whole process.

8. At the same time, lay a double layer of cheesecloth in the medium bowl and put the membranes and seeds on the top, lift up the corners and tie the cloth into a bag to hold the membranes and seeds.

9. Add this pectin bag to the pot and then bring the mixture to a boil and place it in the freezer to chill.

10. Bring the marmalade out of the freezer and bring it back up to a temperature of 220°F, hold it for 5 min and do not stir it.

11. Remove the pectin bag, by squeezing the marmalade out, back into the pot and discard the bag.

12. Take the marmalade off the heat.

13. Set up 3 glass jars with sealable lids next to the pot and pour the marmalade into the jars and store it at a cool temperature.