Lemon Marmalade
1 pound lemons (5 – 6 lemons)
Water to cover
5 tbsp. Splenda or to taste 
1 envelope unsweetened gelatine dissolved
....in ¼ 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. 

NOTE - Lemon carbohydrate grams are calculated as follows:One whole 2 1/8 inch lemon is 22 calories and 11.7 carbohydrates. A whole peeled lemon is 20 calories and 6.1 grams of carbohydrates. Therefore, I have assumed that the lemon peel attached to one lemon is 2 calories and 5.6 grams of carbohydrates. One lemon squeezed gives about 2 tablespoons of juice at 8 calories and 2.4 grams of carbohydrates. Thus, since the pulp and pith are discarded, one lemon as used in this recipe is 10 calories and 8 grams of carbohydrates. 
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