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
>
>
>



--
Wayne Boatwright
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