Lime Marmalade - Recipelink.com

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Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, timesaving techniques for drying, freezing, canning

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The Big Book of Preserving the Harvest : 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables

Authors: Carol W. Costenbader

Date: August 2002

ISBN: 1580174582

Publisher: Storey Publishing, LLC

Paperback

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Lime Marmalade
Recipe from: The Big Book of Preserving the Harvest
by Carol W. Costenbader
Cookbook Heaven at Recipelink.com

A trip to England produced this recipe. Try it instead of the more familiar orange marmalade.

Yield: 10 pints

3 pounds (about 18) large Persian limes, peeled, zest cut into thin strips 2 inches long
9 cups water
6 pounds (13 1/2 cups) sugar

Cut the peeled limes in half and squeeze the juice. Set the juice aside.
Scrape the pulp and seeds from the lime halves. Place in a cheesecloth bag.
Place the cheesecloth bag, zest, juice, and water in a 6-quart saucepan, then
cover them and soak overnight, or for about 8 hours.
Bring the water mixture to a boil and cook about 2 hours, until the peels are soft.
Remove the cheesecloth bag.
Add the sugar to the pan and stir to dissolve.
Boil, stirring often, until a cooking thermometer reaches 220F.
Ladle into clean jars, leaving 1/4 inch of headspace. Cap and seal.
Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.

Note: My British exchange student’s family advised softening citrus in a microwave for 10 seconds per fruit to make it easier to peel or juice.

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