Title: Jalapeno-Lime Marmalade
Categories: Jam
Yield: 2 Cups

AMERICAN MEASUREMENTS
3	lg	Limes (3-1/2 to 4 oz each)
1	sm	Ripe jalapeno or other chile
		Water
		Granulated sugar

Use this as you would a pepper jelly, as a relish with meat and poultry, or with cream cheese and crackers for a snack.

Slice limes into very thin rounds about 1/8-inch thick with a very sharp knife. Discard end pieces. Stem the jalapeno or other hot chile and pulse/chop finely in a food processor; for milder flavor, remove some of the seeds and veins before chopping. Place prepared limes and chile in a 2-quart measure and add water to reach the 2-cup level; let stand about 24 hours.

Wash 2 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Transfer the limes and chile to a 3-quart saucepan, bring quickly to a boil, and boil 10 to 15 minutes, stirring occasionally, until peel is tender and translucent and mixture appears milky.

Now measure mixture; you should have about 1-1/3 cups (add more water if you have less; if too much, continue boiling).

Return fruit mixture to pan, add an equal volume of sugar (1-1/3 cups), and bring the mixture to boiling; reduce heat and cook, uncovered and stirring often, until the mixture reaches the jell point (220 degrees F or adjust to your altitude).

Ladle hot marmalade into one hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jar. Process in a boiling water canner for 10 minutes (or adjust to your altitude). Makes about 2 cups, or 2 half-pint jars.

Source: Adapted from "Preserving Today" by Jeanne Lesem; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997

From: Dorothy Flatman Date: 08-19-97 (13:04) The Pine Tree Bbs (222) Cooking(F)

previous

next