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Lime Marmalade - Recipe

This makes an intensely flavored marmalade. Start with the limes; if you don't have exactly 2 cups of pulp, use what you have (but not more than 3 cups in one batch) and adjust other ingredients proportionately.
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Lime Marmalade Recipe
  • Prepare containers: 4 half-pint jars with canning lids (or, if freezing, any freezable containers). Sterilize jars and lids according to manufacturer's instructions.
  • Wash limes well and slice, removing seeds. Put into food processor and pulse until finely chopped. Measure pulp; there should be 2 cups. Adjust other measurements if you don't have 2 cups.
  • Put pulp in saucepan with 2 cups water and simmer, covered, for 30 minutes.
  • Stir in sugar and salt, raise heat and boil, uncovered, until mixture gels (220 on a candy thermometer, or see TIP for gel test). This should take about 20 minutes, but start testing after 12 - 15 minutes.
  • Spoon hot marmalade into sterile containers, leaving  1/2  inch headroom. Put on lids and process in a boiling water bath for 5 minutes. (In a pan that holds the jars snugly enough that they can't tip over, cover jars completely with hot water and bring to a boil. Start counting time from when the water boils).
  • Cool on a rack or towel, store in a cool place.
  • TIP an easy gel test: put several small plates in the freezer. When product begins to thicken, drop a tablespoon on to one of the cold plates. If it gets as thick on the cold plate as the finished product should be, it is ready.
Prep Time: 20 minutes
Cook Time: 1 hour
Container: large saucepan, large pan for water bath if processing.
Servings: 64
Serving Size: 1 tablespoon
-6 large limes, more if small, to make 2 cups of pulped lime
-2 cups water
-3 cups sugar
-1/8 teaspoon salt