|Thinly sliced limes||3 Cup (48 tbs)|
|Thinly sliced lemons||1 Cup (16 tbs)|
1. Place the prepared fruits and water in an eight- to ten-quart kettle. Cover and cook until tender, fifteen minutes or longer.
2. Add the sugar, stir until dissolved and boil rapidly until the mixture gives a jelly test two drops form on the edge of a metal spoon and drop off simultaneously about forty-five minutes. For a stiffer marmalade, continue cooking until the drops run together as they fall off.
3. Skim the foam from the surface of the marmalade and fill hot sterile jars. Seal tightly with jar tops or cover with a thin layer of melted paraffin and, when cool, add another layer. Store in a cool dry place.
Serving size: Complete recipe
Calories 9040 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.25 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 21.6 mg0.9%
Total Carbohydrates 2369 g789.7%
Dietary Fiber 31.4 g125.8%
Sugars 2278.2 g
Protein 8 g15.8%
Vitamin A 8.6% Vitamin C 657.2%
Calcium 40.7% Iron 34.6%
*Based on a 2000 Calorie diet