I enjoy lime marmalade on a fresh buttery roll. I prefer Key Lime Marmalade, however any type of limes or lemons will work. This recipe makes 10 Pints and can easily be cut in half or a third.
Key Lime Marmalade
3 lbs (about 18) large limes, peeled, zest cut into thin strips 2" long.
9 c water
6 lbs sugar (13 1/2 cups)
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 6qt saucepan, cover and let soak overnight or about 8 hours (this removes bitterness).
Bring 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.
Ladle into clean jars, leaving 1/4" headspace. Cap and seal. Process 10 minutes in boiling water bath canner.
Makes about 10 pints.