Email to Cat      

Coconut Lime Marmalade

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Start the day with the fun pairing of coconut and lime in this tropical twist that even marmalade traditionalists will love. Enjoy on a toasted English muffin or buttered bagel or as a glaze for grilled chicken. This one is so good, you'll want friends to have a jar too."

List of Ingredients

â—¦ 3 pounds limes
â—¦ 8 cups water
â—¦ 6 cups granulated sugar
â—¦ 1 cup sweetened shredded or flaked coconut


Recipe

Scrub the limes under cool running water. Cut in half cross-wise and juice thoroughly, pouring the juice into a large, heavy-bottomed pot. Using a metal spoon, scrape out the membranes and reserve in a small bowl. Slice off the stem and blossom ends and add them to the membranes. Slice the peels into very thin strips until you have 2 cups.

Add the sliced peel and water to the pot. Place the reserved membranes, stem and blossom ends and any remaining peel on a double-layer square of cheesecloth. Bring up the edges and tie with kitchen string to form a secure pouch. Nestle the pouch into the pot. Bring the works to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 90 minutes.

Scoop the pouch into a fine-mesh sieve and press on it with the back of a spoon to release the pectin-rich juices back into the pot. Discard the pouch. Stir in the sugar and coconut.

Bring to a full foamy boil over highest heat, stirring frequently. Maintain a full boil, still stirring frequently, until it reaches the gel stage, which should take about 10 minutes. Remove from the heat. Stir the marmalade for a couple of minutes, letting it cool just a little to prevent floating coconut.

Ladle into 9 clean (1 cup) jars, leaving a ¼-inch headspace. Process in a boiling water bath for 15 minutes.


Makes nine 1-cup jars