Lemon-Lime Marmalade (Canning)
This makes a great marmalade that can double as a fish and poultry marinade if you blend it with a little vinegar to offset the sweetness.
INGREDIENTS | MAKES 6 PINTS
- 5 lemons
- 6 limes
- 8 cups water
- 8 cups white sugar
- ½ cup candied ginger
Wash lemons and limes in warm water. Cut in half, squeezing out juice; reserve juice.
Remove zest from skins in thin strips, avoiding bitter white pith. Put zest, juice, and water in a pan.
Bring to a boil; simmer until skins are tender, about 15 minutes.
Add sugar, stirring constantly; boil again until mixture reaches 220°F.
Pour into hot clean jars. Cover and process in hot-water bath 10 minutes.
What’s in a Name?
Jams, jellies, and preserves are all made from fruit, sugar, and fruit pectin. So what makes them different? With jam, fruit pulp remains in the mix for a thicker but less solid final product. Fruit juice is used in jelly, and fruit chunks and syrup blend together to provide the unique texture of preserves.