On Tue 25 Mar 2008 03:46:27p, ellen wickberg told us...

> 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
>

I think it depends on where they're actually grown.

--
Wayne Boatwright
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