Lemon and Green Lime Marmalade

 

 

 

1 ½ lbs Lemons

½ lb Limes

1 pint Water

3 ½ lbs Sugar

1 level tsp Bicarbonate of Soda

1 Bottle Certo

 

 

 

1.         Wash the fruit, remove the skins in quarters, and using a sharp knife,

shave off and discard about half the white part.

 

 

2.         Shred the skins very finely and place in a large pan with the water and

bicarbonate of soda.

 

 

3.         Bring to the boil and simmer, covered for 10 minutes stirring

occasionally, until the skins can be crushed easily.

 

 

4.         Cut up the peeled fruit and discard the pips and the tough skins.

 

 

5.         Add the pulp and juice to the cooked rind and simmer covered for a

further 20 minutes.

 

 

6.         Measure the sugar and 2 lbs prepared fruit into a saucepan, making

up the weight, if necessary, with water.

 

 

7.         Bring to a full rolling boil and boil for 5 minutes.  Remove from the heat

and stir in the Certo.

 

 

8.         Stir and skim alternatively for 7 minutes to cool slightly and prevent the

fruit from floating.

 

9.         Pot and cover in the usual way.

 

(Makes 6 lbs)