6 limes 3 lemons Sugar - 3/4 cup to each cup of fruit
Squeeze juice from fruit. Grind peels and pulp in food processor. To the mixture of fruit and pulp add 3 cups of water for every cup of fruit, as limes are very strong and not very juicy. Bring these ingredients to a boil in a non-reactive pan; boil until the mixture is tender and reduced by half. For each cup of this mixture, add 3/4 cup sugar. Stir until all the sugar is dissolved and mixture reaches a rolling boil. Reduce heat somewhat, keeping mixture boiling. Stir occasionally. Test after 25 minutes. Ladle into preheated, sterilized jars and cover marmalade with melted paraffin wax to seal.
Lime Zucchini Marmalade
4 cups of coarsely shredded zucchini 1/2 cup of fresh lime juice 3 tablespoons of grated lime rind 1 1/2 cups of water 1 package of powdered pectin 5 cups of sugar
Add 1 1/2 cups water and boil gently for 10 minutes. Add 1 package powdered pectin and return to boil. Stir in 5 cups sugar and 3 tablespoons grated lime rind. Return to hard boil, stir 2 minutes and remove from heat. Stir 5 minutes, lade into sterilized jars and seal with paraffin. Yield: 6 half pints.
Lime - Lemon Marmalade
3 cups of thinly sliced unpeeled limes 1 cup of thinly sliced, seeded, unpeeled lemons 3 quarts of water 9 cups of sugar
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 on candy thermometer. Pour boiling hot into hot sterilized jars and seal. Yield: 6 to 8 half pints.
