Ingredients
Method
1.Slice limes as thinly as possible; reserve any seeds and juice. Using kitchen string, tie seeds and lime leaves in muslin.
2.Combine lime slices, reserved lime juice, muslin bag and the water in a large saucepan, bring to the boil; boil, covered, for about 1 hour, or until rind is soft. Discard muslin bag.
3.Measure fruit mixture, allow 1 cup sugar to each cup of fruit mixture.
4.Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, for about 40 minutes, or until marmalade jells when tested.
5.Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.
It is important to slice the limes as thinly as possible because the rind tends to be tougher than any other citrus fruit.
Note
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