Title: Lemon Lime Marmalade
Categories: Toppings Preserve
Yield: 1 Servings
| 3 | c | Thinly Sliced Unpeeled Limes |
| 1 | c | Thinly Sliced Lemons, |
| | | Unpeeled, Seeded |
| 3 | qt | Water |
| 9 | c | Sugar |
Combine lime and lemon slices and water in large kettle. Bring to boil and
boil 20 minutes, or until peels are tender. Drain and measure liquid. Add
enough water to make 3 quarts liquid, then combine liquid, fruit and sugar
in kettle. Bring to boil and cook rapidly until mixture sheets off spoon
or to 221 degrees on candy thermometer. Pour boiling hot into hot
sterilized jars and seal. Makes 6 to 8 half-pints. 1992 The Los Angeles
Times