Rangpur lime marmalade

6 servings

Ingredients

Quantity Ingredient
12 smalls Rangpur limes
5 Lemons
4½ cup Sugar (2 1/4 lbs)

Directions

Makes about 6 half-pints. Wash and remove the seeds of the limes and lemons and put fruits through a food chopper or cut in small pieces.

Measure the pulp and add 3 cups of water for each cup of pulp; let stand overnight. The next morning, boil the mixture, uncovered, in a preserving kettle about 20 minutes. Remove mixture to a bowl, cover and let stand again overnight The next morning, measure citrus mixture. Cooking batches of only 4 to 6 cups of fruit at a time, measure out ¾ cup of sugar for each cup of fruit and combine fruit and sugar in a preserving kettle. Bring mixture slowly to a boil, stirring frequently until sugar has dissolved. Then boil rapidly for about 20 minutes until jellying point is reached. Test for jellying point with a jelly thermometer which should read 200 to 222 F, or with a spoon which, when dipped into mixture, has 2 drops form along the edge, come together and fall as 1 drop. Ladle into hot, sterilized jars and seal immediately.

To seal: Fill to within ½-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a ⅛-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to sea/l completely. Jams and Jellies - 1975 Charrin' off the Ol' Point..from the O :-) ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-21-93 (13:43) Number: 64911 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: white fig marmelade Conf: (149) COOKING

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