Rangpur Lime Marmalade

Directions

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 ¾ 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 the 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 ½-inch headroom, 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 ⅛ inch layer of paraffin.

When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely.