"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