3 cups lime pulp
1 cup of lemon pulp
1 lime and 1 lemon sliced thin 1 cup (total)
1 cup thinly sliced lime peel (not rinds or pith just peel)
¼ tsp baking soda
1 cup of lemon juice & 1 cup lime juice
(fresh squeezed its best but bottled will do)
1 cup of water
5 cups of sugar again to taste I like 4 but I like tart
Gel to the gel point of 223 degreez to gel.
The first step to do is get the rind cut this is the only way to do marmalade if you do not it does not have that little bit of tangy that real marmalade peeps love! Thinly slice the 1 lime and the 1 lemon. The rinds retain their pulp. It comes to about a cup or so give or take.
This step is important do not skip this step.
Now take the slices/peels and cut them into quarters. Put the slices/peels in 1 cup of the water and 1 cup of the lemon juice add the 1/8 tsp of baking soda and put it in a small pot bring it to a boil. Turn it down and let it simmer on low for 20 minutes this tenderizes the rind's.
Here is a link for sectioning your citrus. There is a trick and it makes this job much easier. I will section many a citrus to freeze for marmalade's and the like through out the year.
In the mean time cube up your limes and this is without the peel cut enough to have 4 cups of lime chunk's but like all my tips you make it the consistency you like after all its your jam.
Just do not change the measurements.
Limes are small and tricky but in the ends the flavor tells it all!
Once the slices/peels have simmered add the rest of the liquid and the chunk's and the pectin
to your large stainless steel pot. Let all the ingredients simmer together and bring them up to a rapid boil you can not stir down. Have your thermometer in place. Keep stirring for 5 to 7 minutes then turn down to a low simmer.
This is my mixture getting ready to come to temperature.
Beautiful color !
Here the link to make your own pectin super easy and great way to waste nothing. It is all about the pith and seeds and left over citrus stuff!
Ok now back to the recipe. Bring this to a rapid boil it will begin to get a foam from the 5 to 7 minutes rapid simmer. Next step is to add the sugar slowly (Have your sugar measured out and ready) and make sure that your sugar is dissolved completely between each cup. Stir it over a gentle heat do not raise the heat to a boil until you are sure the sugar is dissolved.
Once it has returned to a rolling boil just to gel point that should be 223 on a thermometer.
When it is at it's roiling boil disturb it as little as possible. Do stir to prevent sticking on the bottom of the pot. When you are checking to see if your marmalade has reached it's gel point 223 and is setting then turn the boil down. You do not want to over cook it if you do you will have a dark, dry and rubbery marmalade.
Let your marmalade cool slightly this way (as with all fruit filled jams) when you jar it up it will make sure the peels and guts get distributed evenly through out your delicious marmalade. Ladle into jars leaving a 1/4" head space, wipe the rims, cap and water bath time.
Give them a bath 15 minutes is my standard time
This is a super one recipe. You do not need to add boxed pectin, let me explain if you bring your marmalade up to a rolling boil with a candy thermometer to 223 you will get it to the right gel point but this takes practice.
This picture is of my Orange Marmalade I did not take one of the Lime Marmalade when I was jarring it up. So this is just an example of what it will look like.
Practice makes perfect Marmalade it is a time consuming Jam so be patient and do not give up!
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.