• 3-1/2 cups prepared fruit (buy 8 medium limes)
  • 3-1/2 cups water
  • 3/4 tsp. baking soda
  • 1 box SURE.JELL Fruit Pectin
  • 1/2 tsp. butter or margarine (optional)
  • 3-1/2 cups sugar, measured into separate bowl


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 well before filling.

CUT 1 of the limes into very thin slices; place in 3-quart saucepan. Add water and baking soda; stir. Bring to boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Cut remaining 7 limes into sections, discarding peels and membranes. Add lime sections to saucepan; cover and simmer an additional 10 minutes. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart 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 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-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 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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Submitted 7/17/05.
Source: Kraft Website
Submitted By: Wayne Peterson
Lime Marmalade