Easy Lime Marmalade
This simple lime marmalade uses only three ingredients and is easy to make, however, it will take some time.
- Serves: 300 persons
- 3pounds (about 18) large Persian limes, peeled, zest cut into thin strips 2 inches long
- 9cups water
- 6pounds (13 1/2 cups) sugar
Step 1Gather the ingredients.
Step 2Cut the peeled limes in half and squeeze the juice. Set the juice aside.
Step 3Scrape the pulp and seeds from the lime halves. Place them in a cheesecloth bag.
Step 4Place the cheesecloth bag, plus the zest, juice, and water in a 6-quart saucepan. Cover and soak overnight, or for about 8 hours.
Step 5Bring the water mixture to a boil and cook for about 2 hours, until the peels are soft.
Step 6Remove the cheesecloth bag. Add the sugar to the pan and stir to dissolve. Boil, stirring often until a cooking thermometer reaches 220 F.
Step 7Ladle the marmalade 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.