Categories: conserves, jams, jelly, preserves
Ingredients
- 4 cups (8 medium limes) very thin lime slices, halved and seeds removed
- 7 1/4 cups water
- 7 cups sugar
- 2-3 drops green food coloring
- 7-8 drops yellow food coloring
Directions
- Combine lime slices and water in a 6 to 8-quart saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for about 45 minutes to 1 hour or until peels are very soft. measure cooked fruit and liquid. Add 1 cup sugar for each 1 cup of fruit and liquid. Stir in food coloring, if desired. Bring to a boil and cook to jelly stage (220 degrees F.) approximately 25 minutes, stirring frequently. Skim off foam, if necessary. Immediately fill hot sterilized half-pint jars with marmalade, leaving 1/4 inch headspace.
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Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes.
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makes about 7 half-pints