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Add a photoServings: 6
Ingredients
- 12 sm Rangpur limes
- 5 x Lemons
- 4Â 1/2 c. Sugar (2 1/4 lbs)
Directions
- Makes about 6 half-pints. Wash and remove the seeds of the limes and lemons and put fruits through a food chopper or possibly cut in small pcs. Measure the pulp and add in 3 c. of water for each c. of pulp; let stand overnight. The next morning, boil the mix, uncovered, in a preserving kettle about 20 min. Remove mix to a bowl, cover and let stand again overnight The next morning, measure citrus mix. Cooking batches of only 4 to 6 c. of fruit at a time, measure out 3/4 c. of sugar for each c. of fruit and combine fruit and sugar in a preserving kettle. Bring mix slowly to a boil, stirring frequently till sugar has dissolved. Then boil rapidly for about 20 min till jellying point is reached. Test for jellying point with a jelly thermometer that should read 200 to 222 F, or possibly with a spoon that, when dipped into mix, has 2 drops form along the edge, come together and fall as 1 drop. Ladle into warm, sterilized jars and seal immediately.
- To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a warm damp cloth to remove all particles of food, seeds or possibly spices. While contents are warm, cover with a 1/8-inch layer of paraffin. When paraffin has set, add in another layer of melted paraffin, tilting and rotating the jar to sea/l completely. Jams and Jellies 1975
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 588 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 38mg | 1% |
| Total Carbs 152.36g | 41% |
| Dietary Fiber 0.7g | 2% |
| Sugars 150.51g | 100% |
| Protein 0.28g | 0% |
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