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About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
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To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is nasty, bitter marmalade. I'm no novice, so I didn't forget a step, etc. The pith in the slices make it bitter. So, I tried it again using the orange marmalade technique of finely slicing strips of the green only rind, but it was still VERY bitter. I don't recommend making it. It went in the garbage. Don't waste a great deal of time and money on this one.
Sweet, tart, and with a touch of bitter, this recipe is exactly what a lime-lover wants. It is a marmalade, though, so expect that bit of bitter from the peel.
Note -- when I first made it, it seemed very liquid in the jars. I set them aside to reprocess later, but within a week it had firmed up nicely.
the lime flavor was overpowering.