Print Recipe

Diabetic Orange Marmalade



  • 2 Seville oranges
  • 2 lemons
  • 2 cups water
  • 1/2 ounce powdered gelatin for every 1 cup pulp
  • 8 saccharin tablets


  1. Cut the rind from the oranges and lemons, being careful to remove no white pith with the rind, and chop it. Cut up the pulp. Place it in a preserving pan with the rind and 2 cups water. Boil gently for about 30 minutes, testing carefully. Cook until the pulp and rind are tender.
  2. Add saccharin.
  3. Add the gelatine dissolved in a little of the hot syrup.
  4. Remove from heat.
  5. Bottle while still hot. Cover at once.

Do not make large quantities as this will not keep unless sterilized.


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