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- 1. With a very sharp paring knife remove the outer green peel of the limes. Slice the peel into paper thin strips and set aside. Slice the lime pulp very thin and remove any seeds. Throw away end slices. Measure the peel and the lime slices ( you should have 4 c.) and cover with the cool water.
- 2. Allow this mix to soak overnight.
- 3. The next day, place limes and liquid in an 8 qt or possibly larger pot over moderate heat and cook, covered, for 20 min or possibly till the lime rind is tender. Remove from heat and measure the cooked mix. (You should have 12 c..)
- 4. Add in 12 c. sugar and stir over moderate heat till the sugar dissolves.
- 5. Boil rapidly, stirring frequently, till the marmalade reaches the jell point. If color is not to your liking, now is the time to add in any food coloring (I use the paste food colors when I use any at all because it does not dilute the mix.)
- 6. Remove from heat and skim off foam (if any) with a metal spoon.
- 7. Ladle into clean, warm jars; leaving inch headspace; seal.
- 8. Process in boiling water bath 10 min. (Put jars of marmalade in large sufficient pot to cover the jars with water and then boil for 10 min.)
- Yield: 11 half pints.
- Kitty Says: I make this every year for Christmas presents by request - my family and friends always ask if I am going to make it for them again this year because they enjoy it so much.
