"The Joneses" wrote in message
. net...
"Kathi Jones" wrote in message
...
(clipped)
I'm not sure about the baking soda, but I think it has something to do
with foaming? Just a guess.

Kathi

One of these days, I'll make the lime marmalade I'm looking for. In the
meantime, the baking soda is to reduce the pH. Seville oranges are pretty
sour, no? One website I ran across mentioned that they thought jams,etc.,
set best at about 3.2pH. Limes are generally about 0, and lemons about
1-2.
That said, very ripe fruits will probably be higher in pH. And of course
with so many hybrids, there is no real average anymore.
My 2c worth.
Edrena



yes, they are VERY sour - too sour to eat out of hand - only good for
marmalade, IMO

I'd like to try a lime marmalade....been enjoying pink grapefruit marmalade
on my morning toasted multigrain bagel the last few days....mmmmm

Kathi