I love marmalade and have made it with Seville oranges a few times in the past - one of the foodie gifts I made for family this Christmas was Lime Marmalade. I would be interested if you make a successful marmalade with Stevia B, hubby is Diabetic and might like if I made some.
Post by Lancashire Lass on Jan 19, 2017 16:33:33 GMT
I have never used brown sugar, Trisha . The box of seville oranges said to use preserving sugar which is much more expensive and as I have never had a problem before I bought ordinary white granulated. My oranges are simmering away as I type! I noticed Stevia in bags, Bellatrix so maybe next year I will use that instead. I have only bought it in the USA before and was not aware that it was sold in such large quantity!
Post by Lancashire Lass on Jan 27, 2017 17:37:45 GMT
Hi Lin. I have a copy of Jams and Chutneys by Thane Prince.
It says white granulated can be used, as good a result as preserving sugar which is what I decided in my marmalade making. Preserving sugar is about 4 times more expensive. You can add pectin to make your jam set. I am fairly sure you will find it in your local supermarket but I do not think it is an absolute necessity. It shortens the boiling time though.
Maggzz, I use the Pam Corden receipt. Look on the Countryfile site, she has a couple of recipes on there. I have never used jam sugar, but then again I have never made strawberry jam. You could short cut the whole process and use a tin of ready prepared fruit. You can find them in supermarkets. I have always kept smallish jars and reuse them when they have been sterilized. Lots of people ask for jars on either our neighbourhood site or the selling site on facebook. You can buy new, but that's expensive.. I don't know whether you could freeze your jam in portions. Does anyone know?
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