On Tue 25 Mar 2008 02:44:37p, Kathi Jones told us...


"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

You can make a wonderful pie, like a lemon meringue pie, with Seville or
sour oranges.

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






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