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Old 06-08-2005, 11:40 PM
Andrea2
 
Posts: n/a
Default REC - Lo-Carb Lemon Marmalade

I found this recipe on the web, I don't remember where. I have made
two batches of it so far and we love it.

Lemon Marmalade

1 pound lemons (5 6 lemons)
Water to cover
5 tbs. Splenda or to taste
1 envelope unsweetened gelatine dissolved in cup of water

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. Makes 2
pints or 4 cups (64 tablespoons). Total recipe - 83 calories and 53
grams of carbohydrates. Per tablespoon 1.3 calories and 0.8 grams of
carbohydrates.

Andrea2
Type2
--------------------------------------------------
Holding on to anger is like grasping a hot coal with the intent of
throwing it at someone else; you are the one getting burned.

--Buddha


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Old 09-08-2005, 06:19 PM
Nightdweller
 
Posts: n/a
Default

"Andrea2" wrote in message
...
I found this recipe on the web, I don't remember where. I have made
two batches of it so far and we love it.

Lemon Marmalade

1 pound lemons (5 - 6 lemons)
Water to cover
5 tbs. Splenda or to taste
1 envelope unsweetened gelatine dissolved in cup of water

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. Makes 2
pints or 4 cups (64 tablespoons). Total recipe - 83 calories and 53
grams of carbohydrates. Per tablespoon - 1.3 calories and 0.8 grams of
carbohydrates.

Andrea2
Type2
--------------------------------------------------
Holding on to anger is like grasping a hot coal with the intent of
throwing it at someone else; you are the one getting burned.

--Buddha


WOW .. thanks for that !

I am slowly vanishing under a mountain of lemons, now I can do something
with them



--
=^..^= Nightdweller
I don't tolerate spam and fools.... spam has carbs and sugar, fools annoy
me.


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Old 11-08-2005, 12:49 AM
Andrea2
 
Posts: n/a
Default

On Wed, 10 Aug 2005 01:19:32 +0800, "Nightdweller"
wrote:

"Andrea2" wrote in message
.. .
I found this recipe on the web, I don't remember where. I have made
two batches of it so far and we love it.

Lemon Marmalade

1 pound lemons (5 - 6 lemons)
Water to cover
5 tbs. Splenda or to taste
1 envelope unsweetened gelatine dissolved in cup of water

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. Makes 2
pints or 4 cups (64 tablespoons). Total recipe - 83 calories and 53
grams of carbohydrates. Per tablespoon - 1.3 calories and 0.8 grams of
carbohydrates.

Andrea2
Type2
--------------------------------------------------
Holding on to anger is like grasping a hot coal with the intent of
throwing it at someone else; you are the one getting burned.

--Buddha


WOW .. thanks for that !

I am slowly vanishing under a mountain of lemons, now I can do something
with them


Make sure you taste for sweetness, I ended up adding a lot more
Splenda, maybe twice what the recipe called for.

Goes good on diced poached chicken breasts in a salad with sesame
dressing.

Andrea2


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