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Diabetic Orange Marmalade

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


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.

Add saccharin.

Add the gelatine dissolved in a little of the hot syrup.

Remove from heat.

Bottle while still hot.

Cover at once.

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