1 lb oranges, seedless, washed
2 lb erythritol, or any similar sugar substitutes
water, as needed
Slice the oranges into medium disks, then stack the orange portions and slice them further into fourths.
Place the orange slices into a stockpot, and add enough water to cover the oranges.
Bring the pot to a boil, and cover. Continue boiling for about 15 minutes, or until the oranges can easily be mashed with a fork.
Remove the cooker from the heat and add the sugar substitute. Stir it in until it melts.
Turn the heat back up and bring the contents to a boil for 5 minutes. Measure the temperature of the mixture. It should reach 212 degrees F.
Using a ladle or wide funnel, pour the contents into sterilized jars. Make sure that the tops of the jars are loosely screwed.
Wash the stock pot then line the bottom with a soaked towel.
Place the jars onto the rack or steamer basket, preferably. Make sure that the jars don’t touch one another. Otherwise, you can also place the jars on top of the soaked towel.
Then, fill the stockpot with water to soak the jars. Afterward, bring it to a boil and cover. Once it does, turn the heat down to medium and allow the contents to cook for 10 minutes.
Lastly, turn off the heat and remove the lid. Lift the jars out and place them onto a clean towel for cooling. The jars will emit a popping sound as they do so. This means that the jar has been sealed correctly and can be stored outside of the fridge.
Feel free to use your spread to make your favorite sandwiches. Enjoy!
This recipe makes 2 to 3 jars that are ⅔ cup or 7 ounces each.
Sugar: 21g
:
Calcium: 91mg
Calories: 107kcal
Carbohydrates: 49g
Fat: 1g
Fiber: 5g
Iron: 1mg
Potassium: 411mg
Protein: 2g
Saturated Fat: 1g
Vitamin A: 510IU
Vitamin C: 121mg
