Lime marmalade

  
                               Lime Marmalade 
  
 Recipe By     : Elizabeth Powell 
 Serving Size  : 64   Preparation Time :3:00 
 Categories    : Canning, Preserves, Etc.         Jams & Jellies 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
    2      pounds        limes 
    2                    lemons 
    8      cups          water -- (approximately) 
    6      cups          sugar -- (approximately) 
  
      Choose fruit that has not been waxed. Place fruit in a large kettle
 and add water just to cover. Bring to a boil and simmer until fruit can be
 pierced with a fork. Remove fruit, reserving water in which it was boiled.
 Cool fruit, cut lengthwise into quarters, remove seeds, and slice as thinly
 as possible. 
      Return fruit, along with any accumulated juices, to water and measure
 into large kettle. For every one cup of liquid, add 3/4 cup sugar. Bring to
 a boil and boil quickly until mixture reaches jelly stage (220 degrees F on
 candy thermometer). 
      Pour into sterilized 1/2 pint or 1 pint jars, seal and process
 according to jar manufacturer's instructions. 
  
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 NOTES : Makes 4 pints, or about 64 two-tablespoon servings.