Recipe - Lime Marmalade

2 pound Limes
2 Lemons
8 cup Water (approximately)
6 cup Sugar (approximately)

Choose fruit that has not been waxed. Place fruit in a large kettle and add
water just to cover. Bring to a boil and simmer until fruit can be pierced
with a fork. Remove fruit, reserving water in which it was boiled. Cool
fruit, cut lengthwise into quarters, remove seeds, and slice as thinly as
possible. Return fruit, along with any accumulated juices, to water and
measure into large kettle. For every one cup of liquid, add Three fourths cup sugar.
Bring to a boil and boil quickly until mixture reaches jelly stage (220
degrees F on candy thermometer). Pour into sterilized One half pint or 1 pint
jars, seal and process

according to jar manufacturer's instructions.

Recipe By : Elizabeth Powell

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip