Tuesday, June 12, 2012

Key Lime Marmalade

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

Ingredients
3 lbs (about 18) large limes, peeled, zest cut into thin strips 2" long.
9 c water
6 lbs sugar (13 1/2 cups)

Directions
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.

6 comments:

  1. I've never had lime marmalade, but it sounds really good!

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    Replies
    1. My Gran always had Lime Marmalade from England. It was delicious!

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  2. Sounds mouth watering GOOD!! Thanks for sharing with Farm Fresh Friday,Mary!!

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    1. And thanx for the invite! I've found so many awesome recipes in the link parties.

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  3. Oh yum!!! I am going to have to make this!

    Thanks for linking up at the Carnival of Home Preserving today!

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    Replies
    1. I made this for Mother's Day and sent it to my mom. She was thrilled!

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-Mary