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How Much Sugar?

Rosella Jam recipe question for David.

  • 23 Jun 2011 8:45 PM
    Quote
    Message # 629024
    Anonymous

    I googled dextrose rosella jam and saw an old thread from Sweet Poison forum but can't find it on the forum.

    David had said his mother-in-law was making dextrose Rosella Jam, and that rosellas are ok.

    So David is it possible to get a recipe?

    And to anyone else, when do rosellas come into season and where can you get them?

    I love making jam.  Don't particularly love eating it, but it would be a nice change, or something to have on toast with natural peanut butter.
  • 24 Jun 2011 6:14 AM
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    Reply # 629438 on 629024
    Anonymous

    thanks for the reminder Nadine ... was meaning to post that recipe ... will dig it out this weekend.

    Cheers

    David.
  • 24 Jun 2011 11:06 PM
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    Reply # 630071 on 629024
    Anonymous

    Thanks David.

    I'm going to be making Cumquat marmalade for a friend tomorrow (with sugar) and I've set aside 1/4 of the cumquats to try out some with dextrose.  Seeing as citrus fruits don't have much in the way of fructose, and the whole pulp and peel are in the marmalade, do you think it may be ok to have?  I'll take a note of how much fruit and dextrose makes into how big a container so we might be able to work it out.

    I'm not that into marmalade or jam anyway so I won't care too much if I shouldn't have it.
  • 25 Jun 2011 9:46 PM
    Quote
    Reply # 630519 on 629024
    Anonymous

    I just made the cumquat jam, with sugar and 1/4 of it without sugar. 

    So the quarter I made without sugar I used 0.25kg of cumquats, 400g of dextrose, juice of half a lemon and some water.  I just looked up lemons in the food standards and they said there's no sugar in lemon peel.  Basically marmalade is the whole fruit, even the peel.  I couldn't find cumquats nor could I find anything on the peel of oranges.  There isn't much fructose in lemons either.

    So David, this made one 500g jar (did have malt syrup in it, similar density I guess).  Would it be teeming with fructose or OK?

    I've been looking up other recipes for marmalade.  One has 1/3 carrots, 1/3 oranges and 1/3 lemons.  It sounds nice.
  • 26 Jun 2011 7:07 PM
    Quote
    Reply # 631105 on 629024
    Deleted user
    Nadine, that's another thing I miss very much. I used to have Ginger marmalade. Yummy, it was my favourite, the other one I used to have is an English brand, Roses,  Lime Marmalade and another one,  Tangerine Marmalade. These are a  fine, almost clear marmalades with not much peel, and what there is is very finely chopped.  My late hubby got me onto that before we emigrated, in 1968.  They're nice if you don't like a lot of peel, and have lovely delicate flavour.

    My favourite orange marmalade is in a tin, made with Seville oranges, it's got lots of large bits of peel in it, and has a very strong flavour.  Haven't had it in years, so can't remember the brand.

    When I retired, I cut it all back to just the ginger one. It is Buderim brand Ginger, Lemon & Lime. It's my favourite, would love to know how to make jam, something I never learned to make, thought to buy it in  a jar made by someone else was terrific. Seems a lot of work. Is it?

    A great idea to make it with dextrose.  Genius, especially seeing as how you don't eat it, Nadine!! 

    Blessings

    Silver Angel

    SMILE!



     
  • 27 Jun 2011 1:14 AM
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    Reply # 631387 on 629024
    Deleted user
    I bought some rosellas a little while ago, but didn't make it into jam to keep.  I just cored the rosellas, added some dextrose, and just a little water and microwaved until soft, then tasted.  I had to add more dextrose (quite a bit more), but the end result was great.  We had it like a desert with creamed rice, and I didn't do it, but I bet it would have tasted great on toast.  Even if it doesn't keep like jam, maybe you could freeze it in ice block containers, and have a serve a day.
  • 27 Jun 2011 2:20 AM
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    Reply # 631564 on 629024
    Anonymous

    The cumquat marmalade set really well.  It probably won't keep as well as normal jam so I'm putting it in the fridge.  It turned out better than the other sugar marmalade as I let that one cook too much and it's too dark.

    I've even made jam in the microwave, but it's a bit messy.  If you look up a ginger marmalade recipe without crystallised ginger, it may be able to be converted.  I'm confident!!
  • 27 Jun 2011 3:14 AM
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    Reply # 632331 on 629024
    Anonymous

    http://wendolonia.com/blog/2010/03/21/actually-easy-lemon-ginger-marmalade/

    This looks like a good recipe.  Lemon and ginger marmalade.  Can't be too much fructose in that if you use dextrose.  I like that it uses almost all of the flesh and peel of the lemon and then it uses all of the fibre of the ginger by the looks of it.  And it uses pectin (is that fructose free???) so you don't have to boil it for hours.  I'm off to look up pectin.
  • 28 Jun 2011 2:48 AM
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    Reply # 633339 on 629024
    Deleted user
    Nadine, I found this recipe for the Lemon, Lime & ginger marmalade. It's made with fresh root ginger. They say to add the ginger at the last moment, as it turned out a bit bitter for someone.  Link here:-

    http://www.dummies.com/how-to/content/limeginger-marmalade.html

    It doesn't mention Pectin, though, Nadine. 

    I like the site though, Recipes for Dummies!!  That's me regarding marmalade/jam!!  lol


    Silver Angel

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  • 28 Jun 2011 4:55 AM
    Quote
    Reply # 633363 on 629024
    Anonymous
    When you boil for longer you don't need pectin as it sets properly.
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