Kathi Jones wrote:
> "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
>
>
The Seville oranges that we get have almost no juice and are quite
bitteer, not sour.
Ellen