Should I remove the orange skin for this marmalade?

The recipe notes that whether or not you remove the orange skin is up to personal taste, allowing for a more bitter or smoother marmalade.

Can I use fresh coffee instead of instant or espresso?

The recipe specifies 2 teaspoons of instant coffee or 1 shot of espresso, suggesting a concentrated coffee flavor is desired for this marmalade.

How does this marmalade thicken without pectin?

This marmalade thickens naturally as the liquid evaporates during simmering and further sets in the refrigerator due to the chia seeds.

How long does this Coffee Orange Chia Marmalade last?

After pouring into jam jars and leaving to set, this marmalade should be stored in the refrigerator to maintain freshness.

What consistency should I aim for when blending the marmalade?

You should pulse the marmalade in the blender to whatever consistency you like, from chunky to smooth, after simmering and removing from heat.

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Coffee Orange Chia Marmalade
[Vegan]

SG By: Sasha Gill

Author Bio

Interesting flavor combos and veggie-fied comfort food. Sasha Gill is a med student by day, crazy... Read More

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A jar of vibrant orange marmalade with subtle specks, served with a spoon, highlighting its thick, spreadable texture.

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Coffee Orange Chia Marmalade [Vegan]

Dairy Free

In many ways, orange and coffee were meant to be. Both are acidic, with contrasting flavors that complement each other. Orange is sweet and citrus-y, while black coffee is deliciously bitter. When coffee and orange come together, like in this marmalade, what you get is a complex balancing act of... Read More

Ingredients You Need for Coffee Orange Chia Marmalade [Vegan]

4 medium oranges, cut into cubes (whether or not you remove the skin is up to personal taste)
1/2 teaspoons ginger powder, or a 1-inch piece of fresh ginger
2 teaspoons instant coffee, or 1 shot of espresso
3-4 teaspoons maple syrup or agave nectar
2 tablespoons chia seeds

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How to Prepare Coffee Orange Chia Marmalade [Vegan]

In a saucepan, add the oranges, ginger, coffee, maple syrup/agave nectar, and a splash of water to cover the base of the pan.
Bring to a boil over medium heat and then simmer for about an hour, or until the orange is completely broken down and the rind is easily broken by pressing into it with a wooden spoon.
Once most of the liquid has evaporated, remove it from the heat, take out the fresh ginger, if using, and place it in a blender.
Pulse it to whatever consistency you like marmalade, then pour into the jam jars, and leave in the refrigerator to set.

Notes

This recipe makes enough to fill 2 jam jars. If you plan on keeping the jam for a while, sterilize the jars before using them by boiling them in hot water prior to filling.