It goes without saying that, if you don’t mind the sugar (Lucky you!), you can use sugar, in the exact same proportions as erythritol. ![]() You can even use 1/3 orange, 1/3 grapefruit, and 1/3 lemon. I am using using about 2/3 oranges and 1/3 lemons, but you can use all oranges. Now that I got the hang of it with sugar-free orange marmalade, the rest is easy! Watch out for berry jam and apricot jam next. This means choose a pot with a broad bottom. And your mixture must be as shallow as possible. It must be non reactive: stainless steel. A bargain, don’t you think? The choice of a pot is important: Just to keep the math clear: that is a third of the sugar used in all-sugar preserves. The color and the sheen was perfect when I used two parts erythritol and one part sugar. But I wanted to streamline the recipe further, and I am mighty pleased with my results. I have a whole chapter on all-fruit jams in my book, The Whole Foods Kosher Kitchen. No objectionable taste whatsoever I have been using it with increasing confidence in cookies, muffins, even chocolate cake! You will enjoy dessert more often now! Reduced Sugar Citrus Marmalade In fact I love it so much I always make sure I have it on hand. Rather, I experimented with natural sweeteners that had a much more respectable pedigree: Erythritol was the winner, hands down, not just for its perfect flavor but for its nutritional profile (read the info in the link). I resolutely distance myself from the Splenda crowd, sorry. If Mind Over Matter didn’t work for me, the artisan, how on earth would it work for anyone? We all know our eyes eat first, and my eyes were not having any of it, thank you very much! What do I mean by Sugar-Free Citrus Marmalade? It was missing the pristine sheen of sugar-based preserves, and frankly it was none too inviting. I hated the drab and lackluster color I kept getting without any sugar, even though the flavor was terrific. This hit came after much trial and error. My Sugar-Free Marmalade was an Instant Hit Just like in my young care-free lean years when diet was a dirty word! I thought, if I could pull off a great Sugar-free jam of some sort, I could go back to slathering it on whole grain toast, with a layer of peanut or almond butter, and call it lunch: one of my favorite treats. While I find it very hard to swear off all sugar (life without an occasional cookie or ice cream scoop would not be worth living!), I like to use my modest sugar allowance as judiciously as I possibly can. I wanted to reconcile at all costs my love for all things jam and preserves with my very moderate sugar consumption. I was determined to make a sugar-free version, or at least a very reduced sugar version, and end up with a citrus marmalade I could enjoy more often.
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