Razzle Dazzle Recipes
Lime Marmalade Recipe
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Lime Marmalade

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

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. Place the cheesecloth bag, zest, juice, and water in a 6-quart saucepan, then cover them and soak overnight, or for about 8 hours.

Bring the water mixture to a boil and cook about 2 hours, until the peels are soft. Remove the cheesecloth bag. Add the sugar to the pan and stir to dissolve. Boil, stirring often, until a cooking thermometer reaches 220 degrees F.

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

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