Recipe Archives->Preserving->Lime Marmalade 01

Rangpur Lime Marmalade
Makes about 6 half-pints.

12 small rangpur limes
5 lemons
4 1/2 cup Sugar (2 1/4 lbs)

Wash and remove the seeds of the limes and lemons and put fruits
through a food chopper or cut in small pieces.  Measure the pulp
and add 3 cups of water for each cup of pulp; let stand overnight.
The next morning, boil the mixture, uncovered, in a preserving
kettle about 20 minutes. Remove mixture to a bowl, cover and let
stand again overnight The next morning, measure citrus mixture.
Cooking batches of only 4 to 6 cups of fruit at a time, measure
out 3/4 cup of sugar for each cup of fruit and combine fruit and
sugar in a preserving kettle.  Bring mixture slowly to a boil,
stirring frequently until sugar has dissolved. Then boil rapidly
for about 20 minutes until jellying point is reached. Test for
jellying point with a jelly thermometer which should read 200 to
222 F, or with a spoon which, when dipped into mixture, has 2 drops
form along the edge, come together and fall as 1 drop. Ladle into
hot, sterilized jars and seal immediately.

To seal: Fill to within 1/2-inch head room, being sure to first
wipe the rim and threads of the jars with a hot damp cloth to remove
all particles of food, seeds or spices. While contents are hot,
cover with a 1/8-inch layer of paraffin. When paraffin has set,
add another layer of melted paraffin, tilting and rotating the jar
to seal completely.

Printable version: lime-marmalade01.txt.