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#Post#: 814--------------------------------------------------
Various Diabetic Friendly Jams & Marmalades!!
DIR By: Hummingbird
Date: September 4, 2012, 7:54 am
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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.
Don't discard the excess liquid this is great for cooking your
turkey in instead of water or the expense of buying some juice!!
I freeze the liquids in clean old plastic ice cream containers
depending on how much I want to use I will either scoop out a
little or unthaw the whole batch, as it cost me nothing but the
spot in the freezer it makes holiday meals a lot cheaper!! you
can cook sausages, meatballs, etc in this juice!!
#Post#: 815--------------------------------------------------
Re: Various Diabetic Friendly Jams & Marmalades!!
DIR By: Hummingbird
Date: September 4, 2012, 7:56 am
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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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