| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Diabetic, Jams | 1 | Servings | ||
INGREDIENTS
| 2 | Seville Oranges | |
| 2 | Lemons | |
| 1 | pt | Water |
| 1/2 | oz | Powdered gelatin, for every 1/2 pint pulp |
| 8 | Saccharin tablets |
INSTRUCTIONS
1. Cut the rind from the oranges and lemons(being careful to remove no white pith with the rind) and chop it. 2. Cut up the pulp. 3. Place it in a preserving pan with the rind and 1 pint water. 4. Boil gently for about 30 minutes, test carefully. 5. Cook unitl the pulp and rind are tender. 6. Add sacharine. 7. Add the gelating dissolved in a little of the hot syrup. 8. Remove from heat. 9. Bottle while still hot. 10. Cover at once. NOTES : NOTE: DO NOT MAKE LARGE QUNATITIES AS THIS WILL NOT KEEP UNLESS YOU STERILISE. Recipe by: Marguerite Patten's Jams, Pickles and Jellies Posted to MC-Recipe Digest V1 #479 by Jazzbel <jazzbel@grouper.batelnet.bs> on Feb 09, 1997.
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