Рецепт Rangpur Lime Marmalade
| Порций: 6 |
Ингредиенты
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Инструкции
- Makes about 6 half-pints. Wash and remove the seeds of the limes and lemons and put fruits through a food chopper or possibly cut in small pcs. Measure the pulp and add in 3 c. of water for each c. of pulp; let stand overnight. The next morning, boil the mix, uncovered, in a preserving kettle about 20 min. Remove mix to a bowl, cover and let stand again overnight The next morning, measure citrus mix. Cooking batches of only 4 to 6 c. of fruit at a time, measure out 3/4 c. of sugar for each c. of fruit and combine fruit and sugar in a preserving kettle. Bring mix slowly to a boil, stirring frequently till sugar has dissolved. Then boil rapidly for about 20 min till jellying point is reached. Test for jellying point with a jelly thermometer that should read 200 to 222 F, or possibly with a spoon that, when dipped into mix, has 2 drops form along the edge, come together and fall as 1 drop. Ladle into warm, sterilized jars and seal immediately.
- To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a warm damp cloth to remove all particles of food, seeds or possibly spices. While contents are warm, cover with a 1/8-inch layer of paraffin. When paraffin has set, add in another layer of melted paraffin, tilting and rotating the jar to sea/l completely. Jams and Jellies 1975