| 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 14.8mg
Potassium: 65.6mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.5g
Protein: <1g