How To Can Lime Marmalade With Denali Canning

Directions

1. Wash limes well and slice, removing seeds. Put into a food processor and pulse until finely chopped. Place sliced limes, any reserved juice and water in glass and cover overnight.

   

2. The next morning pour the mixture into a large saucepan, bring to boil over medium-high heat. Reduce heat to low. Cover and simmer for 50 minutes to 1 hour or until the rind is tender. It is important to cook fruit gently.

3. Add one cup of sugar on a separate tray for every cup of lime mixture in the pot. Put the sugar tray in the oven and slow cook for 10 minutes (heating up the sugar will make it easier to dissolve and make a clearer jam).

4. Bring lime mixture to boil, add sugar all at once, (it's better to add the sugar off the heat). Stir until sugar is dissolved completely – do not allow it to boil again until this happens. Now when that's complete, bring marmalade to the boil, boil rapidly for 12 minutes. While it is boiling, get a plate and let it chill.

5. Remove from heat after the time is up; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not gelled enough, return to heat, cook for 3 more minutes, test again the same way until ready.

6. Spoon hot marmalade into sterile containers, leaving  1/2  inch headroom. Put on lids. Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 5 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!