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Lime Marmalade

Source of Recipe


From "The Big Book of Preserving the Harvest"






List of Ingredients



• 3 lbs. (about 18) large Persian limes, peeled, zest cut into thin strips about 2 inches long
  
• 9 cups water
  
• 6 lbs. (13-1/2 cups) sugar
  






Instructions



1. Cut the peeled limes in half and squeeze the juice. Set the juice aside. Scrape the pulp and seeds from the lime halves. Place in a cheesecloth bag.
   
   
2. Place the cheesecloth bag, zest, juice and water in a 6-quart saucepan, then cover them and soak overnight, or for about 8 hours.
   
   
3. Bring the water mixture to a boil and cook about 2 hours, until the peels are soft. Remove the cheesecloth bag.
   
   
4. Add the sugar to the pan and stir to dissolve. Boil, stirring often, until a cooking thermometer reaches 220º F.
   
   
5. Ladle into clean jars, leaving 1/4-inch of headspace. Cap and seal. Process for 10 minutes in a boiling-water bath canner. Adjust for altitude, if necessary.
   
   Yield: 10 pints