Surejell Lime Marmalade Recipes

KUMQUAT MARMALADE

Steps:

• Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped., In a Dutch oven, combine kumquats and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

HOMEMADE LEMON MARMALADE

Steps:

• Gather the ingredients.
• Using a vegetable peeler, remove the yellow part of the lemon peel in strips. Cut strips into 1 x 1/8-inch pieces.
• With a knife, cut off any remaining white membrane, or pith, from peeled lemons.
• Cut peeled lemons crosswise into 1/4-inch-thick slices.
• In a heavy, non-aluminum 5-quart kettle or Dutch oven , combine lemon peel, sliced fruit, and water. Cover and refrigerate for 3 to 4 hours.
• Place lemon mixture over high heat and bring to a boil, stirring frequently.
• Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is soft, about 1 hour.
• Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves.
• Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until a candy thermometer registers 220 F, or 45 to 60 minutes have passed, and mixture has thickened.
• Prepare 3 (1-pint) canning jars with their lids and bands for processing, following manufacturer's directions.
• Spoon marmalade into hot jars, leaving 1/4-inch space at the top of the jars.
• Wipe jar rims clean. Seal with lids and bands.
• Process jars in a boiling water bath for 15 minutes.
• Cool jars on a wire rack. Label and store in a cool, dry place.

EASY LIME MARMALADE

Steps:

• Gather the ingredients.
• Cut the peeled limes in half and squeeze the juice. Set the juice aside.
• Scrape the pulp and seeds from the lime halves. Place them in a cheesecloth bag.
• Place the cheesecloth bag, plus the zest, juice, and water in a 6-quart saucepan. Cover and soak overnight, or for about 8 hours.
• Bring the water mixture to a boil and cook for about 2 hours, until the peels are soft.
• Remove the cheesecloth bag. Add the sugar to the pan and stir to dissolve. Boil, stirring often until a cooking thermometer reaches 220 F.
• Ladle the marmalade into clean jars, leaving 1/4 inch of headspace. Cap and seal. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.
• Enjoy!

LIME MINT JELLY

Steps:

• In a large saucepan, combine sugar, water and lime juice; add food coloring if desired. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin, mint and lime zest. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

LIME MARMALADE

Steps:

• Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
• Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
• Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
• Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
• Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
• Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
• Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
• Makes about 2 litres (8 cups).

SURE.JELL® THREE-CITRUS MARMALADE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove colored part of peel from half each of the orange and lime using a vegetable peeler. Cut removed peels into thin slivers. Place in 4-qt. saucepan. Add water and baking soda; mix well. Bring to boil on medium-high heat. Reduce heat to medium-low; cover and simmer 20 min. Remove and discard remaining colored and white parts of peels from the orange and lime. Finely chop the fruit, reserving any juice; set aside.
• Remove and discard colored and white parts of peel from the grapefruit; finely chop the fruit, reserving any juice. Add chopped grapefruit, orange and lime to peels in saucepan; cover and simmer 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

LEMON MARMALADE - SUGAR FREE

Steps:

• Wash the lemons thoroughly in warm water, remove the stalks. Cut each lemon in half and squeeze out the juice. Remove the seeds and cut away pulp and excess pith. Tie the pulp, pith and seeds loosely in a muslin bag (actually I use a clean Jay-cloth towelette). Slice the skins into matchstick strips and place these in the cooking pan with the juice, and add water until lemon matchsticks are just covered. Tuck the muslin bag into the pot, bring to the boil and simmer until the strips of lemon skin are very tender. Remove the muslin bag and squeeze out any liquid.
• Add the Splenda and bring to the boil until it is fully dissolved. Take off the heat and let cool slightly. Taste for sweetness (carefully - this is hot) and add more Splenda to taste. Dissolve the gelatine in a little hot water, and stir thoroughly into the marmalade mixture. Pour into hot clean jars and seal. Store, when cool in the refrigerator.

SURE.JELL® LIME MARMALADE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Cut 1 of the limes into very thin slices; place in 3-qt. saucepan. Add water and baking soda; mix well. Bring to boil. Reduce heat; cover and simmer 20 min., stirring occasionally. Cut remaining 7 limes into sections, removing and discarding peels and membranes. Add lime sections to saucepan; cover and simmer an additional 10 min.. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

COCONUT LIME JELLY

Steps:

• 1. Prepare jars and two piece lids in hot water.
• 2. In large deep pot, combine coconut juice,cream of coconut,lime juice, coconut, and powdered pectin. Stir well.
• 3. Bring to a hard rolling boil over high heat, stirring constantly.
• 4. When mixture reaches boil, add sugar all at once. Stir constantly, making sure that all sugar is dissolved.
• 5. Bring mixture to a hard rolling boil that cannot be stirred down. Boil for exactly one minute.
• 6. Remove from heat, and stir for 7-8 minutes until mixture begins to thicken and coconut flakes begin to suspend in mixture. If you skip this step, all of the coconut flakes will remain at the top of the jelly.
• 7. After the coconut begins to settle in the mixture, ladle the jelly into the prepared jars,tighten lids, and return to the pot of the boiling water and process for 10 minutes. Remove, and cool.
• 8. Makes 6-8 half pint jars.