Simple lime marmalade uses only 3 ingredients. The recipe is easy but plan ahead for the overnight soak to remove bitterness. This recipe makes enough for you and for plenty of kitchen gifts.
"The Big Book of Preserving the Harvest" by Carol W. Costenbader (Storey Books)
- 3 pounds (about 18) large Persian limes (peeled, zest cut into thin strips 2 inches long)
- 9 cups water
- 6 pounds (13-1/2 cups) sugar
Cut the peeled in half and squeeze the juice. Set the juice aside.
Scrape the pulp and seeds from the lime halves. Place in a cheesecloth bag. Place the cheesecloth bag, zest, juice, and water in a 6-quart saucepan, then cover them and soak overnight, or for about 8 hours.
Bring the water mixture to a boil and cook about 2 hours, until the peels are soft. Remove the cheesecloth bag. Add the sugar to the pan and stir to dissolve. Boil, stirring often until a cooking thermometer reaches 220 degrees F.
Ladle marmalade into clean jars, leaving 1/4 inch of headspace. Cap and seal. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.
Recipe Source: by Carol W. Costenbader (Storey Books)
Reprinted with permission.