- 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.
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|