Prep Time: 25 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 55 minutes
- 3 pounds (about 18) large Persian limes, peeled, zest cut into thin strips 2 inches long
- 9 cups water
- 6 pounds (13-1/2 cups) sugar
Scrape the pulp and seeds from the lime halves. Place in a cheesecloth bag. Place the cheesecloth bag, zest, juice, and water in a 6-quart saucepan, then cover them and soak overnight, or for about 8 hours.
Bring the water mixture to a boil and cook about 2 hours, until the peels are soft. Remove the cheesecloth bag. Add the sugar to the pan and stir to dissolve. Boil, stirring often, until a cooking thermometer reaches 220 degrees F.
Ladle marmalade into clean jars, leaving 1/4 inch of headspace. Cap and seal. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.
Yield: 10 pints
Recipe Source: The Big Book of Preserving the Harvest by Carol W. Costenbader (Storey Books)
Reprinted with permission.