Orange diabetic marmalade is the most popular type of marmalade. It uses the flesh and peels from oranges and lemons to make a citrus fruit preserve. Normally marmalade has a high sugar content, but because diabetic marmalade uses artificial sugar it contains low level of carbohydrates.

Orange diabetic marmalade is low in calories and makes a great choice for breakfast or a between meal snack, according to LiveStrong.com. It also contains no fat. Another benefit of eating diabetic marmalade is provides some of the vitamin C your body needs. No matter which type of diabetic marmalade you consume you will reap the benefits of whichever natural fruit you use.

 

Diabetic Marmalade Recipes

 

Microwavable Orange Diabetic Marmalade

Ingredients:

  • 4 cups artificial sweetener
  • 4 large oranges

 

Instructions:

Peel the oranges and make sure the white part is cut away. Now cut them into chunks, removing the seeds. Place the peels and orange chunks into the food processor. Pulse until the pieces are small and even. Next, add the artificial sweetener and pulse again. Place the mixture into a glass bowl that is microwave-safe. Cook for 2 minutes, stir, and then cook for another 2 minutes. Stir the mixture again and repeat this process 2 more times, being careful to not let the marmalade overflow. Transfer the marmalade into glass jars and allow the mixture to cool before sealing the jars. Store your new marmalade in the refrigerator.

 

Apple Ginger Marmalade

Ingredients:

  • 6 pounds of apples
  • 6 pounds of artificial sweetener
  • 3 ½ cups of water
  • ¾ cup freshly chopped ginger

 

Instructions:

Begin by washing, peeling, and coring the apples, and then chop them finely. In a large bowl, combine all the ingredients and cook slowly until the mixture thickens, stirring the whole time. Pour the mixture into sterilized jars and seal.

 

Red Onion Diabetic Marmalade

Ingredients:

  • 3 red onions, thinly sliced
  • 6 medium garlic cloves, minced
  • 2 tbsp. cold water
  • ½ tsp. ground thyme
  • 1 tsp. balsamic vinegar
  • 1 tsp. dry red wine
  • 1 pinch of black pepper
  • ½ tsp. salt

 

Instructions:

Using a heavy skillet, combine the onions, water, garlic, thyme, vinegar, pepper, salt, and red wine. Cover and cook over medium-low heat stirring often and adding more water if needed. Cook for 30-40 minutes, until the onions are browned. Chill before serving. This relish is great on bread, toast, or biscuits and can be used in soups or stews.