Central Sierra
University of California
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Lime marmalade with Greek yogurt
Lime marmalade with Greek yogurt

I love limes.

Simple, right? The fact is, the simple lime is quite complicated, some might even say a little sophisticated.

I scored a 5 pound bag of limes at a local grocery store. Don't ask what possessed me buy it. It was limes?? Actually, I have had the idea to try making lime marmalade for a long time. When this bag of limes jumped out at me I just had to grab it.

The thing with limes that makes them a bit complicated for preserving purposes, is that they can be bitter. Too much zest can make a bitter product. The addition of the membrane that covers the sections of the lime can add even more bitterness and can ruin the product. What to do? After a little thought, I decided to combine the limes with lemons to mellow out my marmalade.

I used the following recipe, which I adapted from a Sure-Jell Orange Marmalade recipe:

Lime Marmalade

Yield: about 7 half-pints

Marmalade is a suspension of fruit peel and pulp in a tart, yet sweet, jelly. Toast with marmalade is a traditional breakfast favorite, but marmalade also makes a fantastic glaze for sweet and savory foods and is a marvelous addition to many marinades.

  • 24 limes (maybe more, depends on how juicy they are)
  • 4 medium lemons
  • 2 ½ cups water
  • 1/8 tsp. baking soda
  • 5 ½ cups granulated sugar
  • 1 pkg. 1.75 oz. pectin (regular powdered fruit pectin)
  • ½ tsp. butter

Serrated vegetable peeler and microplane
Serrated vegetable peeler and microplane
Under running water, rinse/wash limes and lemons. If using commercially grown limes or lemons, scrub them thoroughly to get off any wax.

Thinly pare the rind off the lemons (not limes) using a sharp paring knife or vegetable peeler, and cut into thin slivers. 

For the limes, use a microplane or fine grater to remove the zest from the limes. I used the microplane because the lime skins are very thin and the vegetable peeler took off too much of the white pith that is so bitter.

In a non-reactive pot, add water, baking soda, and slivers of lemon rind. Bring to a boil; cover. Simmer on medium-low heat for 20 minutes, stirring occasionally.

Slice fruit out of the membrane
Slice fruit out of the membrane
Meanwhile, remove and discard white membrane and seeds from fruit; chop fruit, reserving the juice. Add fruit and juices to pot with rinds. Simmer for 10 minutes longer, stirring occasionally.

Into a non-reactive pot, measure exactly 4 cups of cooked fruit and rind mixture, the package of pectin, and ½ tsp. butter if desired (to prevent foaming). Bring to a boil, stirring constantly.

Add sugar to fruit mixture all at once; stir; bring back to a full rolling boil for exactly 1 minute or the time specified in the pectin package instructions, stirring constantly. Remove from heat and let stand for 5 to 10 minutes, stirring often. Skim off foam with metal spoon.

Ladle into hot jars leaving ¼-inch headspace. Remove air bubbles add adjust headspace, if necessary, by adding more hot marmalade. Wipe jar rims. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight. Process in a boiling water or atmospheric steam canner for 10 minutes, adjusting for altitude if necessary. Remove canner lid; wait 5 minutes, then move jars, cool, and store.

Note: Marmalade may take up to 2 weeks to set.

Source: Sure-Jell Pectin box 

Chart applies to steam canning
Chart applies to steam canning

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