Easy Homemade Lemon Jam (Marmalade) Recipe | Kosher Pastry Chef

[@ceilconstante640]

Just imagine how good the house smells while making lemon jam! I'd love to have it in a candle!

[@Aicha123louban]

thank you for sharing your recipes with us

[@ryma_06]

Thank you for a recipe

[@Roshel-Patisserie]

Most welcome 😊

[@hannahwanjiru710]

Thanks 👍

[@alimwestdz6676]

Why did you throw the water first? I think it would have been a better jam if you hadn't thrown it away

[@Roshel-Patisserie]

The reason I boil and pour the water is to extract all the bitter taste of the lemon, and by the way you have to do this operation at least twice if not three times, good luck

[@alimwestdz6676]

@@Roshel-Patisserie Thank you for clarifying

[@PearlofJesusChrist747]

good stuff! 👍🏻

[@shcheok9658]

can we omit the glucose and use caster sugar instead?

[@Roshel-Patisserie]

(short answer yes) glucose can help inhibit the crystallization of sugars in the jam. Crystallization can lead to a gritty texture, so glucose can help prevent this and improve the jam's mouthfeel.

[@soniacohen4671]

Can I use regular suger? What’s glucos

[@Roshel-Patisserie]

regular suger? (yes) : glucose - In jam-making, glucose, a simple sugar, plays a crucial role in achieving the desired consistency and preserving the product. Here's a brief overview of its functions: High sugar concentrations, including glucose, act as a preservative by reducing water activity. This environment inhibits the growth of microorganisms, extending the jam's shelf life.

[@CeriRichards-d2n]

Put Cinnamon with it. Its even nicer ❤

[@misscatalina711]

You left the seeds in???

[@marialuciafarinha3549]

Boa noite🌻🇧🇷. Porque você adicionou glucose? Sua recrita me pareceu muito boa, controlar a temperatura penso que é importante.

[@Roshel-Patisserie]

Em primeiro lugar, torna a compota doce, o que é muito importante para o seu sabor. Em segundo lugar, ajuda a impedir o crescimento de bactérias e fungos na geléia, ligando-se às moléculas de água. Isso ajuda a geleia a durar mais e não estragar. Em terceiro lugar, a glicose ajuda a engrossar a geléia misturando-a com a pectina, que é um espessante natural encontrado nas frutas. A glicose e a pectina formam uma substância semelhante a um gel que dá a textura da geleia. Em suma, a glicose é realmente importante para fazer geléia. Faz com que tenha um sabor melhor, dura mais e tem a textura certa.

[@marialuciafarinha3549]

@@Roshel-Patisserie Obrigada por responder, de maneira tão detalhada. Vou usar seu método. 🌻🇧🇷

[@rixogtr]

Anybody can comment on how that changes if I remove the skin ?

[@CyberWorx]

The house smells very nice for 1-2 hours every time I make orange/lemon marmalade or jam

[@THEGOLDENEXSPERIENCE]

Will regular sugar work?

[@Roshel-Patisserie]

yes

[@shirigroben8652]

How long can this last in the fridge for?

[@Roshel-Patisserie]

Few months

[@shashb6519]

You kept the skins on, yet in the final pictures it does not look like there are skins. What happened please?

[@Roshel-Patisserie]

Cooking Time and Temperature: Prolonged cooking can break down the lemon's cellular structure, causing the peel and pulp to become more translucent. Variety of Lemon: Lemons with thinner peels or less pith (the white part under the peel) may cook faster and become more transparent. The color intensity of the lemon can also affect the final appearance of the dish.

[@devinakapahi7588]

Can't get liquid glucose here.

[@Roshel-Patisserie]

The glucose always comes thick what I did I heated it in the microwave so it looks liquid

[@OriginalKatie86]

This is marmalade, not jam

[@bebobbebob8275]

For jam to be jam the sugar content has to be 550g sugar per kg of jam minimum (55%) including the sugar content of the fruit. Anything under that is not jam. In this case he added 400g of sugar to 2 lemons plus the glucose which is well over 55%. So I guess it can be called jam even though the end product resembles chunky confit of lemon in a rather liquidy sugary medium. I would have cooked it a bit longer to make it thicker, more jammy. Maybe it was still hot ? Jam tends to set and thicken as it cools down.

[@nooneknowsme-kd3lf]

I think marmalade is also jam