Lime Marmalade
6 limes
3 lemons
Sugar - 3/4 cup to each
cup fruit
3 lemons
Sugar - 3/4 cup to each
cup fruit
Squeeze juice from fruit. Grind peels and pulp in food processor. {Or slice
peels thinly by hand}
To the mixture of fruit and pulp add 3 cups of water for every cup of fruit
Limes are very strong and not very juicy.
Bring these ingredients to a boil in a non-reactive pan;
boil until the mixture is tender and reduced by half.
For each cup of this mixture, add 3/4 cup sugar.
Stir until all the sugar is dissolved and mixture reaches a rolling boil.
Reduce heat somewhat, keeping mixture boiling.
Stir occasionally. Test after 25 minutes.
Ladle into preheated, sterilized jars and cover marmalade with
melted paraffin wax to seal.
peels thinly by hand}
To the mixture of fruit and pulp add 3 cups of water for every cup of fruit
Limes are very strong and not very juicy.
Bring these ingredients to a boil in a non-reactive pan;
boil until the mixture is tender and reduced by half.
For each cup of this mixture, add 3/4 cup sugar.
Stir until all the sugar is dissolved and mixture reaches a rolling boil.
Reduce heat somewhat, keeping mixture boiling.
Stir occasionally. Test after 25 minutes.
Ladle into preheated, sterilized jars and cover marmalade with
melted paraffin wax to seal.
| Directions |
| Ingredients |
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