Edrena's post on her lime marmalade attempts had me hungering fo some. When
I tried a different grocery (too far to go to regularly, but wonderful) I
found they had limes on sale, ten for a dollar. Clearly the preserving gods
were telling me it was time to make some marmalade.

I used the recipe from the Kraft site, but used Ball pectin rather than
SureJell. since that's what I had. At first I thought it didn't work at
all. The partial jar that I didn't process thickened up somewhat -- not as
thick as I'd like, but OK. Kind of spoonable, but not really spreadable.

The jars I processed though were, when I checked them 24 hours after
processing, about the consistency of limeade. I left them in place,
intending to deal with them later.

Several days later I thought I'd better see about that lime marmaleade.
When I picked up a jar, though, I noticed it had firmed up considerably. I
haven't opened a jar yet (still working on that partial jar), but I think
it's thicker than the unprocessed jar. Even if not I'll consider it thick
enough..

As for the flavor--

First, I gotta confess, me likes it tart. As a child I used to sometimes
use my allowance to buy a lemon rather than candy. I'd cut a hole in it and
suck the juice. Even today, I drink tea (hot and iced) with lemon, no
sugar.

And the lime marmalade tastes fabulous -- somewhat tart, somewhat sweet, a
little bit bitter. I bought a pecan scone at the farmer's market and
toasted it one morning for breakfast. The lime marmalade was a perfect foil
for it. No one had a better breakfast than I that day.

Anny

Anny Middon wrote:
Edrena's post on her lime marmalade attempts had me hungering fo some. When
I tried a different grocery (too far to go to regularly, but wonderful) I
found they had limes on sale, ten for a dollar. Clearly the preserving gods
were telling me it was time to make some marmalade.

I used the recipe from the Kraft site, but used Ball pectin rather than
SureJell. since that's what I had. At first I thought it didn't work at
all. The partial jar that I didn't process thickened up somewhat -- not as
thick as I'd like, but OK. Kind of spoonable, but not really spreadable.

The jars I processed though were, when I checked them 24 hours after
processing, about the consistency of limeade. I left them in place,
intending to deal with them later.

Several days later I thought I'd better see about that lime marmaleade.
When I picked up a jar, though, I noticed it had firmed up considerably. I
haven't opened a jar yet (still working on that partial jar), but I think
it's thicker than the unprocessed jar. Even if not I'll consider it thick
enough..

As for the flavor--

First, I gotta confess, me likes it tart. As a child I used to sometimes
use my allowance to buy a lemon rather than candy. I'd cut a hole in it and
suck the juice. Even today, I drink tea (hot and iced) with lemon, no
sugar.

And the lime marmalade tastes fabulous -- somewhat tart, somewhat sweet, a
little bit bitter. I bought a pecan scone at the farmer's market and
toasted it one morning for breakfast. The lime marmalade was a perfect foil
for it. No one had a better breakfast than I that day.

Anny


Made my teeth hurt reading about you eating a lemon. My daughter does
that and I tried it but it absolutely set my teeth on edge. I haven't
made lime marmalade in eons but might try it, noticed in the grocery
flyer in the paper today that they also had limes ten for a dollar. Not
that I need more marmalade, still have ten pints of kumquat marmalade
from last fall.

You like it tart, try to find some of those oblong kumquats this year at
the market. Very tart and each one has four seeds in it. Cut them into
rings, toss the seeds, and process according to the recipe in the BBB.
Excellent stuff, but I cook it down and don't use pectin myself.

Keep on preserving.

George

"George Shirley" wrote in message
...

Made my teeth hurt reading about you eating a lemon. My daughter does that
and I tried it but it absolutely set my teeth on edge. I haven't made lime
marmalade in eons but might try it, noticed in the grocery flyer in the
paper today that they also had limes ten for a dollar. Not that I need
more marmalade, still have ten pints of kumquat marmalade from last fall.

You like it tart, try to find some of those oblong kumquats this year at
the market. Very tart and each one has four seeds in it. Cut them into
rings, toss the seeds, and process according to the recipe in the BBB.
Excellent stuff, but I cook it down and don't use pectin myself.

I'll look for them, but I'm not too hopeful. Kumquats aren't too prolific
in the Chicago-area markets. Maybe when I visit my mother in San Diego at
Thanksgiving I'll look for them. Kumquat marmalade sounds delicious!

Of coures I have 5 jars of lime marmalade to eat up. I keep telling people
I made some and the reaction has been, "Oh, gee, did you?" in the tone of
voice that means "sounds awful" so I think it'll be just me eating the
delicious stuff. Not that I'm complaining, mind you.


Keep on preserving.

A friend just brought me some tomatoes she bought at a farmstand in
Michigan, so spaghetti sauce is on my agenda for tomorrow. Also the Beef in
Red Wine Sauce recipe from the BBB -- I bought the stuff for that. And
chicken is on a really good one-day sale, so I'm seriously planning to do
some chicken soup.

A week or two ago I made the Beef Stew with Vegetables recipe from the BBB.
It tastes really good, but the next time I make it I'll greatly increase the
meat-to-vegetables ratio. I also made the Sloppy Joes and the Mexican Meat
Sauce recipes from the Ball website. Both were very good, and since I did
them in half-pint jars, one jar was just the right size for lunch for Mike
and me.

Anny

Anny Middon wrote:

"George Shirley" wrote in message
...

Made my teeth hurt reading about you eating a lemon. My daughter does that
and I tried it but it absolutely set my teeth on edge. I haven't made lime
marmalade in eons but might try it, noticed in the grocery flyer in the
paper today that they also had limes ten for a dollar. Not that I need
more marmalade, still have ten pints of kumquat marmalade from last fall.

You like it tart, try to find some of those oblong kumquats this year at
the market. Very tart and each one has four seeds in it. Cut them into
rings, toss the seeds, and process according to the recipe in the BBB.
Excellent stuff, but I cook it down and don't use pectin myself.


I'll look for them, but I'm not too hopeful. Kumquats aren't too prolific
in the Chicago-area markets. Maybe when I visit my mother in San Diego at
Thanksgiving I'll look for them. Kumquat marmalade sounds delicious!
It is, stop by sometime in the fall, we're only about a 1000 miles from
Chi. I've got two kumquat trees and the big one is 12 feet tall and
loaded with fruit. VBG

Of coures I have 5 jars of lime marmalade to eat up. I keep telling people
I made some and the reaction has been, "Oh, gee, did you?" in the tone of
voice that means "sounds awful" so I think it'll be just me eating the
delicious stuff. Not that I'm complaining, mind you.



Keep on preserving.


A friend just brought me some tomatoes she bought at a farmstand in
Michigan, so spaghetti sauce is on my agenda for tomorrow. Also the Beef in
Red Wine Sauce recipe from the BBB -- I bought the stuff for that. And
chicken is on a really good one-day sale, so I'm seriously planning to do
some chicken soup.

A week or two ago I made the Beef Stew with Vegetables recipe from the BBB.
It tastes really good, but the next time I make it I'll greatly increase the
meat-to-vegetables ratio. I also made the Sloppy Joes and the Mexican Meat
Sauce recipes from the Ball website. Both were very good, and since I did
them in half-pint jars, one jar was just the right size for lunch for Mike
and me.

Anny


The two of you eat a half pint of stew for lunch? Wow, what restraint!

George

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

"George Shirley" wrote in message
...

Made my teeth hurt reading about you eating a lemon. My daughter does
that and I tried it but it absolutely set my teeth on edge. I haven't
made lime marmalade in eons but might try it, noticed in the grocery
flyer in the paper today that they also had limes ten for a dollar. Not
that I need more marmalade, still have ten pints of kumquat marmalade
from last fall.

You like it tart, try to find some of those oblong kumquats this year at
the market. Very tart and each one has four seeds in it. Cut them into
rings, toss the seeds, and process according to the recipe in the BBB.
Excellent stuff, but I cook it down and don't use pectin myself.


I'll look for them, but I'm not too hopeful. Kumquats aren't too
prolific in the Chicago-area markets. Maybe when I visit my mother in
San Diego at Thanksgiving I'll look for them. Kumquat marmalade sounds
delicious!
It is, stop by sometime in the fall, we're only about a 1000 miles from
Chi. I've got two kumquat trees and the big one is 12 feet tall and loaded
with fruit. VBG

And wouldn't you be surprised if I took you up on your offer!


Of coures I have 5 jars of lime marmalade to eat up. I keep telling
people I made some and the reaction has been, "Oh, gee, did you?" in the
tone of voice that means "sounds awful" so I think it'll be just me
eating the delicious stuff. Not that I'm complaining, mind you.



Keep on preserving.


A friend just brought me some tomatoes she bought at a farmstand in
Michigan, so spaghetti sauce is on my agenda for tomorrow. Also the Beef
in Red Wine Sauce recipe from the BBB -- I bought the stuff for that.
And chicken is on a really good one-day sale, so I'm seriously planning
to do some chicken soup.

A week or two ago I made the Beef Stew with Vegetables recipe from the
BBB. It tastes really good, but the next time I make it I'll greatly
increase the meat-to-vegetables ratio. I also made the Sloppy Joes and
the Mexican Meat Sauce recipes from the Ball website. Both were very
good, and since I did them in half-pint jars, one jar was just the right
size for lunch for Mike and me.

Anny


The two of you eat a half pint of stew for lunch? Wow, what restraint!

That's what I get for foggy prose. The stew I did in quarts. The sloppy
joes and mexican meat I did in half-pints.

Anny

Anny Middon wrote:

"George Shirley" wrote in message
...

Made my teeth hurt reading about you eating a lemon.

Just don't do that at the Symphony when sitting in the first row.
You'll throw off the brass and woodwinds sump'n fierce.

B/

"Anny Middon" wrote in message
t...
Edrena's post on her lime marmalade attempts had me hungering fo some.
When I tried a different grocery (too far to go to regularly, but
wonderful) I found they had limes on sale, ten for a dollar. Clearly the
preserving gods were telling me it was time to make some marmalade.

I used the recipe from the Kraft site, but used Ball pectin rather than
SureJell. since that's what I had. At first I thought it didn't work at
all. The partial jar that I didn't process thickened up somewhat -- not
as thick as I'd like, but OK. Kind of spoonable, but not really
spreadable.

The jars I processed though were, when I checked them 24 hours after
processing, about the consistency of limeade. I left them in place,
intending to deal with them later.

Several days later I thought I'd better see about that lime marmaleade.
When I picked up a jar, though, I noticed it had firmed up considerably.
I haven't opened a jar yet (still working on that partial jar), but I
think it's thicker than the unprocessed jar. Even if not I'll consider it
thick enough..

As for the flavor--

First, I gotta confess, me likes it tart. As a child I used to sometimes
use my allowance to buy a lemon rather than candy. I'd cut a hole in it
and suck the juice. Even today, I drink tea (hot and iced) with lemon, no
sugar.

And the lime marmalade tastes fabulous -- somewhat tart, somewhat sweet, a
little bit bitter. I bought a pecan scone at the farmer's market and
toasted it one morning for breakfast. The lime marmalade was a perfect
foil for it. No one had a better breakfast than I that day.

Anny

Yah - the first stuff is free, the rest will cost you. I've been dreaming
whilst laying about sick with stomach flu. No preserving lately.
Mix 1 teaspoon white&plain (not cream) horseradish, and use as dipping
sauce or chicken/pork glaze.
But a question: How did the color turn out?
Edrena

"The Joneses" wrote in message
et...

Yah - the first stuff is free, the rest will cost you. I've been
dreaming
whilst laying about sick with stomach flu. No preserving lately.
Mix 1 teaspoon white&plain (not cream) horseradish, and use as dipping
sauce or chicken/pork glaze.

That sounds really good. I'll have to give it a try

But a question: How did the color turn out?

It looks like jellied lime juice. I hesitate to say this, you just getting
over the stomach flu, but the color in the jar does remind me a bit of snot.
On bread, though, it's a thin enough layer that it's pretty colorless.

Anny