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Recipe for diabetic marmalade

Orange marmalade is a comfort food that is both sweet and tangy, but it doesn't have to be given up on a diabetic diet. There are many good, sugar-free orange marmalades in grocery stores, but there are also many great sugar-free marmalade recipes available online.

Single-Serve Diabetic Marmalade

Ingredients:

2 navel oranges 2 lemons 1 pt. water ½ oz. powdered gelatin ¼ cup Splenda

Cut the rind from both the oranges and lemons. Make sure to remove the entire white part. Cut the rind and pulp into small pieces. Place them in a pan with 1 pt. of water and boil gently for about 30 minutes. Cook longer if the pulp and rind are not yet tender. Add the Splenda and gelatin. Remove the pot from heat. While hot, put into a glass jar.

Low-Sugar, Cranberry-Orange Marmalade

Ingredients:

½ cup of sugar ½ cup water 1/8 tsp ground cloves 1 cup cranberries 3 cups store-bought, sugar-free marmalade 1/3 cup orange juice 3 tbsp grated orange peel

Yield 4 cups

Over low heat, cook the sugar, water and cloves. Stir until the sugar is dissolved, then increase the heat to bring the mixture to a boil. Simmer until the cranberries are soft, but still identifiable--about four minutes. Then remove from heat.

In an additional pan, heat the orange juice and orange peel to a roiling boil. Stir occasionally. Allow the mixture to heat for about 20 minutes. Then remove the pan from the heat and allow it to cool.

With a slotted spoon, transfer the cranberries to the marmalade. Discard the excess liquid. Mix gently. Place into four jelly jars and seal them tightly. The marmalade will last in the refrigerator for about four weeks.

Low-Sugar British Marmalade

4 large oranges ½ grapefruit 1/3 lemon 2 cups sugar

Yield 4 pt.

Cut the fruit into thin slices, after removing seeds. Cut each slice into quarters. Remove the white portions from the grapefruit and oranges. Add 3 qt. of water and let it stand for 24 hours. After 24 hours, bring the mixture to a hard boil for about one hour. Add 2 cups of sugar and boil slowly for 45 minutes. Spoon into a sterile jar and seal.

Microwaveable, Sugar-Free Orange Marmalade

4 large oranges 4 cups Splenda

Yield 4 pt.

Prepare the oranges by removing the peel. Make sure to cut the white part away from the peel. Cut orange into chunks, remove the seeds. Place peels and orange chunks into a food processor and pulse until the pieces are small and uniform in size. Add Splenda and pulse again.

Place the mixture into a microwave-safe glass bowl and cook on high for two minutes. Stir, and return to the microwave. Cook again for another 2 minutes. Stir again. Repeat this process for a total of four times. Do not let the marmalade overflow. Transfer it to glass jars and seal them. Store in the refrigerator.

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About the Author

Susan Elliott teaches studio art and creative writing to home schooled students. She is a graduate of Northwest Arkansas Community College and the Memphis School of Preaching Student Wives Program. She has written for Christian Woman Magazine and Virtuous Magazine. When she's not writing, she is painting or making costumes.