Categories: conserves, jams, jelly, preserves

Ingredients

• 4 cups (8 medium limes) very thin lime slices, halved and seeds removed
• 7 1/4 cups water
• 7 cups sugar
• 2-3 drops green food coloring
• 7-8 drops yellow food coloring

Directions

1. Combine lime slices and water in a 6 to 8-quart saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for about 45 minutes to 1 hour or until peels are very soft. measure cooked fruit and liquid. Add 1 cup sugar for each 1 cup of fruit and liquid. Stir in food coloring, if desired. Bring to a boil and cook to jelly stage (220 degrees F.) approximately 25 minutes, stirring frequently. Skim off foam, if necessary. Immediately fill hot sterilized half-pint jars with marmalade, leaving 1/4 inch headspace.

2. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes.

3. makes about 7 half-pints

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