Call: Cook your own jam (marmelade) with less sugar :)

spaboleo
spaboleo Posts: 172
edited September 25 in Food and Nutrition
Hey,

since a few years I bottle my own jam (marmelade, jelly, whatever) :smile: *yummy
Mostly because I prefer the taste of fruits over the taste of sugar. Literally all the jams sold at the supermarket are waaaaay too sweet for me.

They put in tons of sugar, because it does function as a preservative, which increases it's durability.
If you minimize the amount of used sugar your marmelade might only be good for a few weeks or a month+. But never mind...it will be so delicious that it won't last that long :laugh:

I regularly buy fresh fruits or just take deepfrozen ones...and that is what I did yesterday:
- 500g deepfrozen raspberries
- the juice of two fresh oranges
- only 100g of gelling sugar (extra 3:1, which is the ratio between fruit to gelling sugar)

It was enough gelling sugar to make it stiff enough to not flow of my bread :smile:
And it tastes so delicious and as if I eat fresh meshed berries.

Of course it has less calories, too :wink:

--> win-win situation

Love it and just wanted to share :smile:

Replies

  • skinnyme125
    skinnyme125 Posts: 396 Member
    cool sounds neat.
  • Jaynequ
    Jaynequ Posts: 39
    You can use sugar free jelly crystals to set the jam, 1 sachet to about 1 - 11/2 fruit. Keep it in the fridge. I made it loads of times last year, with berrie, strawberries, apricots, plums, apples whatever I has, including tinned fruit.
  • spaboleo
    spaboleo Posts: 172
    You can use sugar free jelly crystals to set the jam, 1 sachet to about 1 - 11/2 fruit. Keep it in the fridge. I made it loads of times last year, with berrie, strawberries, apricots, plums, apples whatever I has, including tinned fruit.

    Tried that one before, but it didn't work out at all :ohwell:
    I think I did something wrong...I used gelling powder in such sachets (as common for backing ingredients) and mixed them up with a little water to solve it and cooked it together with the fruits.
    Everything as it was described on the sachet.

    The result wasn't stiff at all. The water to solve the gelling powder was not the problem...it was only 2 or 3 teaspoons.
    Maybe I did use too less?
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