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Marmalade: Lemon-Lime Marmalade

Source of Recipe

Well Preserved cookbook


List of Ingredients

2 cups lemon slices (3 medium lemons)
2 cups lime slices (4 medium limes
7 cups water
sugar


Recipe

*Note: this is tart and tangy. Skin of the lime is extremely tough, so be sure to slice the fruit very thinly. Prepare the canning jars. To prepare the fruit, cut the lemons and limes in half lengthwise, then again in quarters. Slice the fruit as thinly as possible, discarding the ends. Place the seeds in a cheesecloth bag. Combine the fruit, the bag of seeds, and water in your preserving pot. Cover and let stand at room temperature overnight.

The next day, bring to a boil over high heat, then reduce the heat to medium and simmer until the fruit is very tender, about 45-50 minutes. Remove from the heat. Discard the bag of seeds, squeezing it out as much as possible. Measure the fruit and liquid. Add an equal volume of sugar. Bring to a boil over medium high heat and boil, stirring often, for 25-35 minutes. Test for the gel stage using thermometer or plate test. Remove from the heat. Skim off foam if needed. Stir for 3-5 minutes to prevent floating fruit. Pour into hot sterilized jars, leaving 1/2" head space. Wipe the rims clean. Seal according to manufacturer's directions. Process in boiling water bath for 10 minutes. Makes about 6-7 8-oz. jars.