Kendra's Key-Lime Marmalade
Yields: 6 cups
10 key limes Water Approximately 9 cups sugar
Remove the peel from the limes, being careful to eliminate
any white pith, and cut into strips. Cut away all remaining
pith from the peeled limes, then dice the flesh. Measure
peel and flesh. In a bowl, combine the peels and flesh with
2 cups of water per cup of lime mixture. Let sit overnight.
Measure the mixture and transfer to a large, heavy saucepan
or casserole. Add 1 1/2 cups of sugar for each cup of the
mixture. Bring to a boil over moderately high heat,
stirring. Simmer until thickened, or until a candy
thermometer registers 218 F. (about 1 hour). Transfer
mixture to 6 sterilized 1 cup preserving jars and seal. If
desired, process in a water bath for 10 minutes, or store in
the refrigerator.
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