Featured Cookbook

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1. Lime Marmalade

2. Sweet Pickle Relish

3. Spiced Vinegar

Book Description

Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, timesaving techniques for drying, freezing, canning

... (more)

The Big Book of Preserving the Harvest : 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables

Authors: Carol W. Costenbader

Date: August 2002

ISBN: 1580174582

Publisher: Storey Publishing, LLC

Paperback

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A trip to England produced this recipe. Try it instead of the more familiar orange marmalade.

Yield: 10 pints

• 3 pounds (about 18) large Persian limes, peeled, zest cut into thin strips 2 inches long

• 9 cups water

• 6 pounds (13 1/2 cups) sugar

1. Cut the peeled limes in half and squeeze the juice. Set the juice aside.

2. Scrape the pulp and seeds from the lime halves. Place in a cheesecloth bag.

3. Place the cheesecloth bag, zest, juice, and water in a 6-quart saucepan, then

4. cover them and soak overnight, or for about 8 hours.

5. Bring the water mixture to a boil and cook about 2 hours, until the peels are soft.

6. Remove the cheesecloth bag.

7. Add the sugar to the pan and stir to dissolve.

8. Boil, stirring often, until a cooking thermometer reaches 220F.

9. Ladle into clean jars, leaving 1/4 inch of headspace. Cap and seal.

10. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.

Note: My British exchange student’s family advised softening citrus in a microwave for 10 seconds per fruit to make it easier to peel or juice.

More From This Book:

1. Lime Marmalade

2. Sweet Pickle Relish

3. Spiced Vinegar

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