Old Fashioned Lime Marmalade

I made this marmalade to give as holiday gifts and actually make it year-round whenever I see nice limes at the grocery store. What I like about this recipe is that it takes three days to complete; the process is broken down and each stage doesn’t take too long, giving me time to do other things in the kitchen, great especially during the busy holiday season.

This recipe comes from Gourmet Preserves, Chez Madelaine, by Madelaine Bullwinkel.

Old Fashioned Lime Marmalade:

1 pound fresh limes

Water

Sugar

DAY 1

Peel the zest from the limes, being careful to only the green outer peel, and cut into thin strips.

Next, cut off and discard the inner white peel. Thinly slice the fruit, removing all seeds.

Measure the volume of zest and fruit. Cover with an equal volume of water and let this mixture stand overnight.

DAY 2

Bring the lime mixture to a boil in a heavy, nonreactive 4-quart pan. Reduce the heat to a simmer and cook steadily for 15 minutes. Let this cool to room temperature and stand overnight.

DAY 3

Measure the fruit mixture. Warm an equal amount of sugar in a 250 degree oven for 10 minutes. Bring liquid to a boil. Add the sugar 1/2 cup at a time, allowing liquid to return to the boil before adding more sugar.

Boil until marmalade reaches the jell point, which will be 8 degrees above the boiling point, measured on your thermometer. This will happen in about 10 minutes. The marmalade will take on a translucent amber green color.

Let the marmalade sit in the pot for 5 minutes. Stir down the fruit pieces and pour the mixture in to hot,

sterilized jelly jars to within 1/2 inch of the lips. Cover loosely with plastic wrap until the tops set.

Melt paraffin in a clean tin can, (bent at the top with a spout) over hot water. Wipe clean the inner rims of the jars.Pour 1/8 inch-thick layer of wax, rotating and tilting the jars to seal the edges and evenly coat the surface.

Let the jars cool to room temperature overnight before attaching lids, labeling and storing in a cool, dark, dry spot.

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