Lime Marmalade

A delicate marmalade with a different flavour, Lime Marmalade is not expensive to make when limes are in season.

ABOUT

10 POUNDS

3 lb. limes, washed

3J pints water

6 lb. sugar

With a sharp knife, cut the fruit in half and squeeze the juice into a medium-sized mixing bowl. Reserve the pips.

Chop the pulp and peel coarsely and place in a very large saucepan or preserving pan. Add enough water to cover the fruit.

Soak overnight. Drain the pulp and peel well.

Add the fruit juice and the water to the peel. Tie the pips in a piece of cheesecloth and place it in the pan. Bring the mixture to the boil over high heat. Reduce the heat to low, half cover the pan and simmer for 2 hours or until the peel is soft. Remove the cheesecloth bag, pressing it against the side of the pan with the back of a wooden spoon to squeeze out as much juice as possible. Discard the bag.

Add the sugar, stirring with a wooden spoon until it has dissolved. Increase the heat to high and bring the marmalade to the boil. Continue to boil rapidly for about 20 minutes, or until setting point has been reached.

A crunchy base with a smooth, tangy filling, Lime Cream Pie is delicious!

To test the marmalade for setting, remove the pan from the heat. Put a spoonful of the mixture on to a cold plate or saucer and allow it to cool.

Setting point has been reached when the surface of the mixture sets and wrinkles when pushed with your finger. If setting point has not been reached, return the pan to the heat and continue boiling, testing every few minutes.

Alternatively, use a sugar thermometer. When the temperature reaches between 220° and 222 °F, setting point has been reached.

When setting point has been reached, skim the scum off the surface of the marmalade with a slotted spoon. Remove the pan from the heat. Let the marmalade stand for 10 minutes before filling the jars.

Using a ladle, fill clean, dry, warm jars to within J-inch of the tops. Cover the jars by putting a small circle of wax paper on top of the marmalade, cover with jam covers and secure with an elastic band. Label the jars and store in a cool, dry place.

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