This first recipe called for a dozen limes, sliced up whole and soaked
overnite, simmered until tender, add an equal amount of sugar.
I added a little baking soda to bring the pH up to 3.5 or so.
Gag.
Very sour aftertaste.
I'll try the SureJel recipe next, slicing up rinds but no piths, juicing
some fruits, adding some "supremes," etc, etc.
Edrena

wrote:
This first recipe called for a dozen limes, sliced up whole and soaked
overnite, simmered until tender, add an equal amount of sugar.
I added a little baking soda to bring the pH up to 3.5 or so.
Gag.
Very sour aftertaste.
I'll try the SureJel recipe next, slicing up rinds but no piths, juicing
some fruits, adding some "supremes," etc, etc.
Edrena




Tangerines make *fabulous* marmalade.

I would expect limes to be as bitter as Seville oranges. (I made some
marmalade with Seville oranges a couple of years ago and I didn't like
it. I gave the stuff to an Englishman I know.)

Bob

wrote:

This first recipe called for a dozen limes, sliced up whole and soaked
overnite, simmered until tender, add an equal amount of sugar.
I added a little baking soda to bring the pH up to 3.5 or so.
Gag.
Very sour aftertaste.
I'll try the SureJel recipe next, slicing up rinds but no piths, juicing
some fruits, adding some "supremes," etc, etc.
Edrena


Edrena: every marmalade recipe I've ever used called for rind but no
pith or seeds. IMHO the pith gives you that bad aftertaste.

George

"George Shirley" wrote in message
. ..
wrote:

This first recipe called for a dozen limes, sliced up whole and soaked
overnite, simmered until tender, add an equal amount of sugar.
I added a little baking soda to bring the pH up to 3.5 or so.
Gag.
Very sour aftertaste.
I'll try the SureJel recipe next, slicing up rinds but no piths, juicing
some fruits, adding some "supremes," etc, etc.
Edrena


Edrena: every marmalade recipe I've ever used called for rind but no pith
or seeds. IMHO the pith gives you that bad aftertaste.

George


yep - seville orange marmalade is an acquired taste - I really like it. But
the oranges themselves are inedible - so tart and sour. Puke! Maybe limes
and lime marmalade is similar? True, fresh limes are much nicer than
seville oranges...;-P

The Lime flavour is very powerful - I made blueberry lime jam a few years
ago. Can't recall the recipe right now, but the lime amount was really low,
and when I tasted it while cooking, it was hardly noticable. So I increased
it just a bit....once it set, I tasted it again , and the lime flavour was
really strong. Too strong!!

Some marmalade recipes say to put the pith and seeds in a cheese cloth bag,
cook with it, but remove before jarring....needed for the set ?

Good luck,

Kathi

"George Shirley" wrote in message
. ..
wrote:

This first recipe called for a dozen limes, sliced up ... Gag. Very sour
aftertaste.

Edrena: every marmalade recipe I've ever used called for rind but no pith
or seeds. IMHO the pith gives you that bad aftertaste.
George

Me, too actually, buddy. But just tried to make it easy on me. Takin' a walk
on the wild side...I'll never grow up.
Edrena

"zxcvbob" wrote in message
...
wrote:
This first recipe called for a dozen limes, sliced up whole and soaked
overnite, ... Edrena

Tangerines make *fabulous* marmalade.
I would expect limes to be as bitter as Seville oranges. (I made some
marmalade with Seville oranges a couple of years ago and I didn't like it.
I gave the stuff to an Englishman I know.)
Bob

Bob - do y'all use the pith (if any)? Seems like tangerines don't have much
to begin with. These alleged limes I used did not have a thick pith, but
pith is bad. Last year I tried to use red grapefruits (love). Pith was
extraordinarily awful, even the teensy parts that got included. I was so
sad. We have Germans about, but no Englishmen that I know of, drat.
Edrena

"Kathi Jones" wrote in message
...

"George Shirley" wrote in message
. ..
wrote:

This first recipe called for a dozen limes, sliced up whole and soaked
overnite, simmered until tender, add an equal amount of sugar.
I added a little baking soda to bring the pH up to 3.5 or so.
Gag.
Very sour aftertaste.
I'll try the SureJel recipe next, slicing up rinds but no piths, juicing
some fruits, adding some "supremes," etc, etc.
Edrena


Edrena: every marmalade recipe I've ever used called for rind but no pith
or seeds. IMHO the pith gives you that bad aftertaste.

George


yep - seville orange marmalade is an acquired taste - I really like it.
But the oranges themselves are inedible - so tart and sour. Puke! Maybe
limes and lime marmalade is similar? True, fresh limes are much nicer
than seville oranges...;-P

The Lime flavour is very powerful - I made blueberry lime jam a few years
ago. Can't recall the recipe right now, but the lime amount was really
low, and when I tasted it while cooking, it was hardly noticable. So I
increased it just a bit....once it set, I tasted it again , and the lime
flavour was really strong. Too strong!!

Some marmalade recipes say to put the pith and seeds in a cheese cloth
bag, cook with it, but remove before jarring....needed for the set ?
Good luck,
Kathi

These were seedless types, but I saw many recipes where the seeds were
boiled up with the rinds for the their pectin. This last recipe the green in
the rind kinda washed out. I plopped in about 3 (count'em) drops of green
food coloring, but it wasn't lime - it was wierd.
Edrena, The Saga Continues.

wrote:
"zxcvbob" wrote in message
...
wrote:
This first recipe called for a dozen limes, sliced up whole and soaked
overnite, ... Edrena
Tangerines make *fabulous* marmalade.
I would expect limes to be as bitter as Seville oranges. (I made some
marmalade with Seville oranges a couple of years ago and I didn't like it.
I gave the stuff to an Englishman I know.)
Bob

Bob - do y'all use the pith (if any)? Seems like tangerines don't have much
to begin with. These alleged limes I used did not have a thick pith, but
pith is bad. Last year I tried to use red grapefruits (love). Pith was
extraordinarily awful, even the teensy parts that got included. I was so
sad. We have Germans about, but no Englishmen that I know of, drat.
Edrena




I used "Honey" tangerines, and used the whole things pith and all.
(there was very little pith, and the little bit that was there wasn't
very bitter.) IIRC, I boiled them whole along with a couple of lemons.
I scooped the pulp out of the fruit and a threw out the lemon peels
and a sliced the tangerine peels very very thin and stirred them back in.

I don't remember what I did with the pulp and seeds. (I should go look
up the recipe)

Bob

"zxcvbob" wrote in message
...
wrote:
"zxcvbob" wrote in message
...
wrote:
This first recipe called for a dozen limes, sliced up whole and soaked
overnite, ... Edrena
Tangerines make *fabulous* marmalade.
I would expect limes to be as bitter as Seville oranges. (I made some
marmalade with Seville oranges a couple of years ago and I didn't like
it. I gave the stuff to an Englishman I know.)
Bob

Bob - do y'all use the pith (if any)? Seems like tangerines don't have
much to begin with. These alleged limes I used did not have a thick
pith, but pith is bad. Last year I tried to use red grapefruits (love).
Pith was extraordinarily awful, even the teensy parts that got included.
I was so sad. We have Germans about, but no Englishmen that I know of,
drat.
Edrena




I used "Honey" tangerines, and used the whole things pith and all. (there
was very little pith, and the little bit that was there wasn't very
bitter.) IIRC, I boiled them whole along with a couple of lemons. I
scooped the pulp out of the fruit and a threw out the lemon peels and a
sliced the tangerine peels very very thin and stirred them back in.
I don't remember what I did with the pulp and seeds. (I should go look up
the recipe)
Bob

IIRC I printed it off before. Lemme look first. Nite, nite, y'all.
E.

Kathi Jones wrote:
"George Shirley" wrote in message
. ..

wrote:


This first recipe called for a dozen limes, sliced up whole and soaked
overnite, simmered until tender, add an equal amount of sugar.
I added a little baking soda to bring the pH up to 3.5 or so.
Gag.
Very sour aftertaste.
I'll try the SureJel recipe next, slicing up rinds but no piths, juicing
some fruits, adding some "supremes," etc, etc.
Edrena



Edrena: every marmalade recipe I've ever used called for rind but no pith
or seeds. IMHO the pith gives you that bad aftertaste.

George



yep - seville orange marmalade is an acquired taste - I really like it. But
the oranges themselves are inedible - so tart and sour. Puke! Maybe limes
and lime marmalade is similar? True, fresh limes are much nicer than
seville oranges...;-P

The Lime flavour is very powerful - I made blueberry lime jam a few years
ago. Can't recall the recipe right now, but the lime amount was really low,
and when I tasted it while cooking, it was hardly noticable. So I increased
it just a bit....once it set, I tasted it again , and the lime flavour was
really strong. Too strong!!

Some marmalade recipes say to put the pith and seeds in a cheese cloth bag,
cook with it, but remove before jarring....needed for the set ?

Good luck,

Kathi

Once upon a time we had a lot of controversy on this group about the
ability of citrus seeds to impart pectin to the marmalade. I believe
they do so put crushed seeds in a small cheese cloth bag and remove it
before jarring. It seems to help the set IMHO.

George

George Shirley wrote:

Once upon a time we had a lot of controversy on this group about the
ability of citrus seeds to impart pectin to the marmalade. I believe
they do so put crushed seeds in a small cheese cloth bag and remove it
before jarring. It seems to help the set IMHO.

George



I once put some orange seeds in a little custard cup half-full of water
and soaked them overnight. They gelled the water. No acid, no sugar.
I dunno if it's pectin or not, but it would definitely help the set.

Bob

Oh pshaw, on Sun 10 Sep 2006 04:40:03p, meant to say...

This first recipe called for a dozen limes, sliced up whole and soaked
overnite, simmered until tender, add an equal amount of sugar.
I added a little baking soda to bring the pH up to 3.5 or so.
Gag.
Very sour aftertaste.
I'll try the SureJel recipe next, slicing up rinds but no piths, juicing
some fruits, adding some "supremes," etc, etc.
Edrena



Did you use Persian limes or the little Mexican (Key) limes? I don't mind
the bitter, but there should be enough sugar to keep them from being
particularly sour. I have used Persian limes for marmalade. I never use
pectin.

--
Wayne Boatwright @¿@¬
_____________________

Oh pshaw, on Sun 10 Sep 2006 05:26:17p, George Shirley meant to say...

wrote:

This first recipe called for a dozen limes, sliced up whole and soaked
overnite, simmered until tender, add an equal amount of sugar.
I added a little baking soda to bring the pH up to 3.5 or so.
Gag.
Very sour aftertaste.
I'll try the SureJel recipe next, slicing up rinds but no piths, juicing
some fruits, adding some "supremes," etc, etc.
Edrena


Edrena: every marmalade recipe I've ever used called for rind but no
pith or seeds. IMHO the pith gives you that bad aftertaste.

George



The seeds help in jelling, but should be removed after cooking and before
adding the sugar.


--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Sun 10 Sep 2006 04:40:03p, meant to say...

This first recipe called for a dozen limes, sliced up whole and soaked
overnite, simmered until tender, add an equal amount of sugar.
I added a little baking soda to bring the pH up to 3.5 or so.
Gag.
Very sour aftertaste.
I'll try the SureJel recipe next, slicing up rinds but no piths, juicing
some fruits, adding some "supremes," etc, etc.
Edrena

Did you use Persian limes or the little Mexican (Key) limes? I don't mind
the bitter, but there should be enough sugar to keep them from being
particularly sour. I have used Persian limes for marmalade. I never use
pectin.
Wayne Boatwright @¿@¬

Wayne - I used persians, I think. The teeny limes have great taste, but
kinda ratty thin skin. And they are full of seeds to dig out. To pith or not
to pith, That Is The Question?
Edrena

wrote:
"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...

Oh pshaw, on Sun 10 Sep 2006 04:40:03p, meant to say...


This first recipe called for a dozen limes, sliced up whole and soaked
overnite, simmered until tender, add an equal amount of sugar.
I added a little baking soda to bring the pH up to 3.5 or so.
Gag.
Very sour aftertaste.
I'll try the SureJel recipe next, slicing up rinds but no piths, juicing
some fruits, adding some "supremes," etc, etc.
Edrena

Did you use Persian limes or the little Mexican (Key) limes? I don't mind
the bitter, but there should be enough sugar to keep them from being
particularly sour. I have used Persian limes for marmalade. I never use
pectin.
Wayne Boatwright @¿@¬


Wayne - I used persians, I think. The teeny limes have great taste, but
kinda ratty thin skin. And they are full of seeds to dig out. To pith or not
to pith, That Is The Question?
Edrena


I think that many of the commercial pectins are made from the white
stuff under the coloured part of the citrus peels, so initial inclusion
of it is probably a good idea.

Ellen.
Ellen