Having made some 300lbs of marmalade last year, I decided to only make 100lbs this year (strangely, I still have some left from 2017...). That was straightforward enough, but a new lodger who turns out to be diabetic inspired me to have a go at making sugar-free marmalade - in the sense of no added sugar.
This where you discover that non-sugars (Xylitol, forinstance) are way more than ten times the price of sugar... One needs pectin and gelatin as well to get the stuff to set. Xylitol has the added 'problem' that in large enough quantities it's poisnous to dogs - in much the same way as chocolate - but who in their right mind would give marmalade to a dog?
