Rangpur lime marmalade
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Rangpur lime marmalade
  Lime    Marmalade    Condiments  
Last updated 6/12/2012 1:19:49 AM. Recipe ID 51301. Report a problem with this recipe.
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      Title: Rangpur lime marmalade
 Categories: Condiments, Jams
      Yield: 6 Servings
 
     12 sm Rangpur limes
      5    Lemons
  4 1/2 c  Sugar (2 1/4 lbs)
 
  Makes about 6 half-pints. Wash and remove the seeds of the limes and
  lemons and put fruits through a food chopper or cut in small pieces.
  Measure the pulp and add 3 cups of water for each cup of pulp; let
  stand overnight. The next morning, boil the mixture, uncovered, in a
  preserving kettle about 20 minutes. Remove mixture to a bowl, cover
  and let stand again overnight The next morning, measure citrus
  mixture. Cooking batches of only 4 to 6 cups of fruit at a time,
  measure out 3/4 cup of sugar for each cup of fruit and combine fruit
  and sugar in a preserving kettle. Bring mixture slowly to a boil,
  stirring frequently until sugar has dissolved. Then boil rapidly for
  about 20 minutes until jellying point is reached. Test for jellying
  point with a jelly thermometer which should read 200 to 222 F, or
  with a spoon which, when dipped into mixture, has 2 drops form along
  the edge, come together and fall as 1 drop. Ladle into hot,
  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 hot damp cloth to remove all
  particles of food, seeds or spices. While contents are hot, cover
  with a 1/8-inch layer of paraffin.  When paraffin has set, add
  another layer of melted paraffin, tilting and rotating the jar to
  sea/l completely. Jams and Jellies ~ 1975
 




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Recipe ID 51301 (Apr 03, 2005)

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