Lime marmalade

This is the divine lime marmalade that the munchkin is loopy about!

12 limes
5 cups / 1.2 litres water
6.5 cups / 1.3kg sugar

Slice the limes thinly, saving any pips. Tie the pips in a cheesecloth bag and place the bag in a large non-reactive pan with the finely sliced lime. Add the water to the pan and bring it to a boil. Turn down to a simmer and simmer for 2 hours, stirring occasionally. The lime peel should become very tender.

After 2 hours, remove the bag, allow to cool, and squeeze out into the pan.

Warm the sugar and add to the pan, bring to a boil for about 15 minutes until you reach the setting point, 220F, 105C.

Unless you have litmus paper or a pH meter to check the acidity, assume that this is a low acid food and pressure can for 10 minutes.

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3 responses to “Lime marmalade”

  1. Pressure canned? Phooey. I was looking forward to making marmalade, but I only have the equipment to can with a hot water bath.

  2. I can’t say what the pH is, so I don’t want to make someone sick. I would rather pressure can unnecessarily than someone get botulism O.O

    Your local high school supply store, or pool supplies, will have litmus paper so you can check the acidity. Once you know that the marmalade you have is acidic enough you can go ahead and hot water bath it.

    I got a Presto 23qt pressure canner from Amazon – very happy with its performance 🙂

  3. If you google for lime marmalade recipes, a lot of them say to use commercial lime juice to make sure there is a good pH for hot water bath canning 🙂

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