LOW SUGAR MARMALADE
I've been doing research to try to find a good recipe for low sugar marmalade as the commercial one isn't that nice.
The sugar helps the marmalade set, and also stops it going off quickly, so I would need to take that into account. Well I couldn't find a recipe that I was happy with, but found suggestions, like boiling the fruit longer, say 3 hours, to get it to set better, or using low sugar pectin. Some jams used chopped apples because the pectin in them helped the setting, and some used gelatin.
I thought that I would just give a combination of ideas a go - and it worked!
1 Granny Smith apple
4 cups water
1 cup sugar
stevia to taste - I used about 1/2 teaspoon
Grate the skins of the citrus, then slice thinly and chop fruit, removing pips.
Peel, core and chop apple finely. Place fruit and water in a large saucepan and boil gently. I only boiled mine for an hour, by which time it was starting to thicken. At this stage add the sugar and sweetener - tasting as you go until you are happy with it. Boil for a further 20-30mins and bottle in sterilized jars. Makes about 5 cups. Keep it in the fridge.
It probably wouldn't win any prizes at the Women's Institute, as it is a bit cloudy, thanks to the apple, but it saves me having to buy it for Derek.
|A beautiful Northland Winters' day. The Cabbage Tree is approx 100 years old, and half has died off, hope the other half hangs on - it wouldn't be the same without it.|