Canning Recipes




Lime Marmalade
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 pounds limes
2 lemons
8 cups water - (approximately)
6 cups sugar - (approximately)

Choose fruit that has not been waxed. Place fruit in a large kettle and
add water just to cover. Bring to a boil and simmer until fruit can be
pierced with a fork. Remove fruit, reserving water in which it was
boiled.

Cool fruit, cut lengthwise into quarters, remove seeds, and slice as
thinly as possible. Return fruit, along with any accumulated juices, to
water and measure into large kettle.

For every one cup of liquid, add 3/4 cup sugar. Bring to a boil and boil
quickly until mixture reaches jelly stage (220 degrees on candy
thermometer).

Pour into sterilized half-pint or pint jars, seal and process according to
jar manufacturer's instructions.

This recipe yields 4 pints.




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