Lime Marmalade
Spurce: Unknown
Yield: 10 1/2 cups

1/2 cup lime zest
3 cups lime juice (about 12 limes)
2 1/2 cups water
1 package (1 3/4 ounces) fruit pectin
8 cups sugar
Green liquid food coloring (optional)

In a Dutch oven, combine zest, lime zest, lime juice, water, and pectin over medium-high heat. Bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat; skim off foam. Tint green if desired.

To process this product fill 8-ounce jars with syrup leaving 1/4-inch headspace. Remove air bubbles by sliding a non-metallic spatula through the syrup. Wipe rims and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer`s directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met—fingertip tight.

Process in a hot water bath at 190 degrees F. for 10 minutes. Remove jars from canner; set them upright on a towel to cool. Band should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Store any jars that haven`t sealed in the refrigerator. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.