David Gillespie - Lemon Marmalade

20 Nov 2011 5:35 AM

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Message # 754988

Deleted user

Having missed my sugar filled marmalade I decided to experiment with a dextrose version. It worked perfectly. I used 1kg of lemons finely sliced, 4 1/2 cups water, 1 kg dextrose. Soak sliced lemons in the water overnight. Bring to the boil in large pan, simmer until soft. Add dextrose, stir until dissolved then boil rapidly. Have a saucer in the freezer and after 15 minutes test a small amount of mixture on the cold saucer to see is setting is reached. The marmalade will wrinkle when pushed up with a finger and will appear gel-like when ready. (If setting point is not reached continue boiling and test again.) Remove from heat and pour into hot sterilised jars and seal. Makes 4 jars. Makes a change from Vegemite!!

22 Nov 2011 12:10 AM

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Reply # 756606 on 754988

Deleted user

Wow, Penelope, I love lemon marmalade, especially with ginger!! I always bought the Buderim ginger & lemon one. Yummmmm....I also used to have Roses Lime marmalade, that's to die for, a light marmalade, but very sweet....also my late hubby liked their Tangerine one, (Mandarin). It's a very unique taste. I have a nice big pot, may try this some time.....how long do you think it will keep? And never having made any kind of jam before, how much ginger would you use, I presume you would use the ginger root. Or maybe preserved crystallised ginger would be better, or maybe that may have sugar in it.....so maybe not.
Any thoughts?
I'm so jealous, this is a biggie for me, I still have a little left in the fridge, but refuse to touch it, as I know how much sugar is in it....but can't bear to throw it out!! It's been there for at least 18 months now, but as you know this just makes marmalade taste better!!
When I lived at home in England with Mum, she would buy a large tin of Seville Orange marmalade, it was thick peel, and very dark, had a lovely dark brown sugary taste, it was to die for....never found it again. I believe Whisky marmalade is quite good too.

Sorry, folks, if I'm crossing the line here, talking about something banned!! Can't help myself, I'll smack my own bottom later....lol....

Silver Angel

Spread the Love (and the marmalade, pleeese)

SMILE!!

22 Nov 2011 4:56 AM

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Reply # 756753 on 754988

Anonymous

I'm interested in how it keeps too. I made cumquat marmalade with dextrose and within a week it had mostly turned white. It could have just been reverting back to white dextrose, not sure. Wasn't game to find out!

04 Dec 2011 2:35 AM

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Reply # 765368 on 754988

Deleted user

So far the unopened marmalade is fine, however when the jar had been opened for a week or two a small amount of white dextrose crystals form but they don't detract from the marmalade in any way. I have also made lime marmalade, but not ginger.

12 Dec 2011 9:54 PM

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Reply # 772169 on 765368

Deleted user

Penelope LONDON wrote:So far the unopened marmalade is fine, however when the jar had been opened for a week or two a small amount of white dextrose crystals form but they don't detract from the marmalade in any way. I have also made lime marmalade, but not ginger.

Hi guys
When the dextrose goes white, just a quick zap in the microwave fixes it, but you do have to keep doing it, so I have been making berry jam and changed from dextrose to glucose syrup and making a smaller quantity. I have even left it out of the fridge as I left it too long on the stove and it got rather thick and too set in the fridge. Able to spread it better if its left out. So far it has been fine after 2-3 weeks. Ratio is 2 cups frozen berries to about 3/4 cup glucose syrup. Yummy and my husband loves it too. Oh and a squeeze of lemon. Enjoy !
I might try the lime marmalade as I am a huge fan (or was) of Rose's brand.