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Can marmalade be made with Splenda? (split from Ontario)

gransters May 2, 2009 08:07 AM

I bought MaMade lemon marmalade base in Foodland, in Ontario in the baking section. It IS a Product of Spain and I haven't tried it yet.
I have a question as well. Can it be made with Splenda sugar substitute?


  1. g
    Georgia Strait Sep 13, 2013 09:09 PM

    reporting back - please see this thread

    1. g
      Georgia Strait Sep 13, 2013 05:46 PM

      Help! - trying to make the orange mmlade under deadline ; )

      i want to use splenda for elderly person (gift - their fav morning toast spread)

      the darn can says "4 pounds sugar" - even if i use sugar, how much is that in normal cups!? (like the way we cook in North Am)

      any advice?

      i do plan to freeze it - so the sugar content is no problem re: preservation etc

      1 Reply
      1. re: Georgia Strait
        greygarious Sep 13, 2013 06:19 PM

        You've gotten the sugar measurement answer on the other thread you created but I doubt your marmalade will gel when sweetened with Splenda. Suggest you add guar or xanthan gum, or even arrowroot. Or you might try a packet of plain Knox gelatin for every 2 cups of marmalade. I am not sure how gelatin fares with freezing. It needs to bloom in cool/cold liquid first, then heated in the liquid until nearly simmering, and stirred for several minutes.

      2. j
        jeremyn May 2, 2009 10:41 PM

        I could be wrong, but I suspect that it won't thicken up correctly with Splenda. Report back if you try though. I'm curious to know the answer.

        6 Replies
        1. re: jeremyn
          KiltedCook May 3, 2009 08:56 AM

          Sugar doesn't *do* the thickening - pectin does. By using all the skin and membranes you got LOTS of peectin.

          1. re: KiltedCook
            jeremyn May 3, 2009 09:03 AM

            Fair enough, I'm glad to hear it works!

            1. re: KiltedCook
              Bryn May 3, 2009 11:18 AM

              Sugar helps re-associate the pectin molecules into the chain formation because it attracts the water molecules away from the pectin. Splenda won't act the same way because it has chlorine molecules in the place of the sugar's hydroxyl groups, which are not conducive to hydrogen bonding, so it probably wouldn't attract the water the same way as sugar does.

              I recommend half and half or do a small trial run to see if it still works.

              1. re: Bryn
                greygarious May 3, 2009 11:52 AM

                Thanks - that would explain why my Splenda apricot jam has the consistency of applesauce.

                1. re: Bryn
                  LauraGrace May 3, 2009 12:58 PM

                  YES!! Thank you, science. My sugar addiction is finally vindicated. :)

              2. re: jeremyn
                jammin jeanette Oct 23, 2009 02:35 PM

                I've cooked up a recipe from the Splenda website that was for apricot ginger preserves. I used dried apricots for it. This jam set up better than some of my other batches with regular sugar!!!

                ...although I did have another batch of Splenda-based jelly, a pomegranite recipe, that I had to say was an ice cream topping because it never jelled at all.

                So I suppose you could say that the set-up of Splenda in preserves varies as to the fruit you use with it?

              3. k
                KiltedCook May 2, 2009 07:59 PM

                Splenda isn't really a "sugar substitute". It's a modified sugar, so it should be just fine. Make a 1 Orange batch of 8 Minute Marmalade and see:

                1 Orange chopped up, including skin & pith, placed in a blender and pureed. As you take it from the blender to a covered microwave safe bowl, measure the amount of orange puree. To the micro bowl add an equal amount of Splenda (cup for cup). Stir. Microwave on HI for 4 minutes. Stir and taste. Too bitter (?) add a bit more Splenda. Microwave on HI for 4 more minutes, remove to a sealable container, cool and chill.

                The technique works for *all* citrus - oranges, tangerines, lemons, limes, etc. etc.

                1 Reply
                1. re: KiltedCook
                  greygarious May 3, 2009 09:16 AM

                  Using 100% Splenda to sweeten anything, whether it's coffee or tomato sauce, just doesn't quite do it for me, but if I add a tiny amount of sugar - like 1/8 tsp for a large mug of coffee - in addition to a packet of Splenda, it makes the Splenda have a more authentic sugar taste.

                  I just opened a jar of "gourmet" sugarless apricot jam, sweetened with Splenda. The taste is good, but jam it's not - it is not set at all. I never tried this brand (or any other Splenda-sweetened preserve/jam) so have no idea if this is just an off-batch.

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