Title: Lime Marmalade
Categories: Spice Relish
Yield: 64 Servings

2	lb	Limes
2		Lemons
8	c	Water
6	c	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 of sugar. Bring to a boil and boil quickly until mixture reaches jelly stage (220F degrees on candy thermometer). Pour into sterilized 1/2 or 1 pint jars, seal and process according to jar manufacturer's instructions.

Posted to MM-Recipes Digest V4 #3 by Glen Hosey on Aug 3, 1997

Recipe by: Elizabeth Powell/Peggy Flentie, Jubail, KSA

previous

next