Marmalade for Diabetics

[Scotty]

Hi everyone,
I have been making marmalade for many years and when making lemon or lemon & lime marmalade I used to use the proportions of 1lb fruit to 2lb sugar (ie 1:2).
My husband now has type 2 diabetes so I have been experimenting with using less sugar; the last lot of lemon & lime had 2 fruit to 1 sugar, which our dietician said would be OK. It set beautifully and though a bit tart, was quite delicious. Has anyone used even less sugar, or experimented with sugar substitutes; I'm really not sure where to go next, but would really like to make 'Diabetic' Marmalade if anyone can tell me how!
Also, I live in South Africa (though originated in Scotland) where some products are impossible to source, so it has to be simple.

 

[Andy M.]

It might be worthwhile to use a combination of real sugar and a sugar substitute to maintain the original 1:2 ratio and flavor.

 

[Scotty]

I think the original 2:1 proportions would now be too sweet for our taste, but I think I might try to get back to the 1:1 proportion which was really good.
What sort of sugar substitute would you suggest?

 

[Andy M.]

I think the original 2:1 proportions would now be too sweet for our taste, but I think I might try to get back to the 1:1 proportion which was really good.
What sort of sugar substitute would you suggest?

I don't use them and don't know which is best for a diabetic. Sorry I can't help.