Citrus Marmalade with Fructose as Sugar

by

James K. Sayre

1997

Thoroughly wash one grapefruit, one orange and three lemons, cut off top layer of peel, then cut it up into small pieces, removing soft and rotten spots. Save the juice

2 cups fresh citrus peel,

citrus juice,

1+1/3 cup fructose sugar

1 cup water

Mix peel, juice, water and fructose in a small sauce pan. Cook at a low boil for ten minutes. Note: spices such as cinnamon may be added for additional flavor. Yields about one pint. Serve when cool. Refrigerate. Marmalade may be kept in refrigerator for several weeks in a suitable covered container.

End.

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Contact author James K. Sayre at sayresayre@yahoo.com. Author's Email: sayresayre@yahoo.com

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Web page last updated on 8 May 2003.