Canning and Preserving Recipes
Lemon Lime Marmalade
Yield: 6 to 8 half pints
Ingredients
- 3 cups thinly-sliced unpeeled limes
- 1 cup thinly-sliced lemons, unpeeled, seeded
- 3 quarts water
- 9 cups granulated sugar
Instructions
- Combine lime and lemon slices and water in large kettle. Bring to boil and boil 20 minutes, or until peels are tender.
- Drain and measure liquid. Add enough water to make 3 quarts liquid, then combine liquid, fruit and sugar in kettle. Bring to boil and cook rapidly until mixture sheets off spoon or to 221 degrees F on a candy thermometer. Pour boiling hot into hot sterilized jars and seal.