Diabetic Orange Marmalade

2 Seville oranges
2 lemons
2 cups water
1/2 ounce powdered gelatin for every 1 cup pulp
8 saccharin tablets

Cut the rind from the oranges and lemons, being careful to remove no white pith with the rind, and chop it. Cut up the pulp. Place it in a preserving pan with the rind and 2 cups water. Boil gently for about 30 minutes, testing carefully. Cook until the pulp and rind are tender. Add saccharin. Add the gelatine dissolved in a little of the hot syrup. Remove from heat. Bottle while still hot. Cover at once.

NOTE: Do not make large quantities as this will not keep unless sterilized.