Yield: Yields 2-1/2 to 3 cups
A long simmer gives this marmalade an assertive flavor, making it equally suitable for both sweet and savory cooking. Try using it as a glaze on chicken, brushing it on in the final stages of cooking.
Peel the zest from the limes with a vegetable peeler, avoiding as much of the white pith as possible. Slice the zest strips very thinly at an angle to make strips about 1/16 inch wide by 3/4 inch long-you’ll need about 1 cup zest. Put the zest in a 3- or 4-quart saucepan and add water to cover. Simmer over medium-high heat for 5 minutes, drain well, and return the zest to the pan.
Transfer the hot marmalade to clean, hot canning jars, leaving 1/2 inch of headspace in each jar, and wipe the edges clean with a paper towel. Screw the lids on tightly..
Put the jars in a large pot of water fitted with a rack insert. The water should completely cover the jars by at least 2 inches. Return the jars to the pot of water and make sure the water covers them by at least 2 inches. Boil, covered, for 10 minutes. Use tongs to remove the jars; let them cool undisturbed on the counter. You should hear a popping sound as the jars cool, indicating that the vacuum seals have worked.
Make Ahead Tips
The marmalade will keep in the refrigerator for up to 1 month. For longer storage at room temperature, can the marmalade.
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Excelent recipe, thanks!
Lime and tequila are delicious together. I wondered why the process was to juice the limes, simmering that with a sachet of the pulp and fruit. I also made the lemon-ginger marmalade which was more straightforward but very painstaking because of all the seeds. It would almost seem more sensible to reduce the methods for these two, thereby enclosing the seeds in the sachet for the lemon and simply chopping the fruit of the lime. Also, since I like to preserve jam and marmalade, I used eight small limes which resulted in only a couple of small jars; not worth the effort. I wonder why the yield of this recipe is so small?
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