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| Lime Marmalade
2 pounds of limes
2 lemons
8 cups of water
6 cups of sugar
Choose fruit that has not been waxed. Place fruit in a large kettle and add water just to cover. Bring to a boil and simmer until fruit can be pierced with a fork. Remove fruit, reserving water in which it was boiled. Cool fruit, cut lengthwise into quarters, remove seeds, and slice as thinly as possible. Return fruit, along with any accumulated juices, to water and measure into large kettle. For every one cup of liquid, add 3/4 cup sugar. Bring to a boil and boil quickly until mixture reaches jelly stage (220ºF. on candy thermometer). Pour into sterilized half-pint or pint jars, seal and process according to jar manufacturer's instructions. This recipe yields 4 pints.
Source:
"My Front Porch (canning archive) at http://www.flash.net/~tinyt"
S(Formatted for MC5):
"11-26-1999 by Joe Comiskey - jcomiskey@krypto.net"
NOTES : Recipe from "Preserving Today" by Jeanne Lesem, and as published in the Pioneer Planet, 02-13-2000
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