Sugar Free Marmalade Sainsburys Recipes

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LEMON MARMALADE - SUGAR FREE



Lemon Marmalade - Sugar Free image

Make and share this Lemon Marmalade - Sugar Free recipe from Food.com.

Provided by internetnut

Categories     < 15 Mins

Time 15m

Yield 4 cups, 32 serving(s)

Number Of Ingredients 5

1 lb lemon (5 - 6 lemons)
water
5 tablespoons Splenda sugar substitute (to taste)
1 ounce unsweetened gelatin, dissolved in
1/4 cup water

Steps:

  • Wash the lemons thoroughly in warm water, remove the stalks. Cut each lemon in half and squeeze out the juice. Remove the seeds and cut away pulp and excess pith. Tie the pulp, pith and seeds loosely in a muslin bag (actually I use a clean Jay-cloth towelette). Slice the skins into matchstick strips and place these in the cooking pan with the juice, and add water until lemon matchsticks are just covered. Tuck the muslin bag into the pot, bring to the boil and simmer until the strips of lemon skin are very tender. Remove the muslin bag and squeeze out any liquid.
  • Add the Splenda and bring to the boil until it is fully dissolved. Take off the heat and let cool slightly. Taste for sweetness (carefully - this is hot) and add more Splenda to taste. Dissolve the gelatine in a little hot water, and stir thoroughly into the marmalade mixture. Pour into hot clean jars and seal. Store, when cool in the refrigerator.

Nutrition Facts : Calories 5.8, Sodium 2.2, Carbohydrate 1.5, Fiber 0.7, Protein 0.9

LOWER SUGAR MARMALADE



Lower sugar marmalade image

A lower sugar version of the classic breakfast preserve. We use unsweetened apple juice to cut the sugar while maintaining an intense fruit flavour.

Provided by Good Food team

Categories     Condiment

Time 1h45m

Yield Makes about 2.25kg/5lb

Number Of Ingredients 3

900g Seville orange
600ml pure, unsweetened apple juice
900g jam sugar (available in all large supermarkets)

Steps:

  • Cut the oranges into thin slices. Remove the pips and tie them in a muslin bag. Place the orange slices in a preserving pan with the apple juice and the pips. Bring to the boil then simmer very gently for 30-40 minutes, or until the orange peel can be pierced easily with a fork. The mixture will be very thick, with little liquid.
  • Add the jam sugar and stir over a low heat until it has completely dissolved, about 5 minutes. Bring to a good rolling boil then bubble for 4 minutes. Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.)
  • Remove the muslin bag and leave the marmalade to stand in the pan for 15 minutes to cool a little, and to allow the peel to settle; pot in sterilised jars, seal and label.

Nutrition Facts : Calories 26 calories, Carbohydrate 6.4 grams carbohydrates, Sugar 6.4 grams sugar

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