A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Kendra's Key Lime Marmalade
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- #20007
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
10 key limes
water
9 cups sugar
directions
Remove the peel from the limes, being careful to eliminate any white pith, and cut into strips. Cut away all remaining pith from the peeled limes, then dice the flesh. Measure peel and flesh. In a bowl, combine the peels and flesh with 2 cups of water per cup of lime mixture. Let sit overnight.
Measure the mixture and transfer to a large, heavy saucepan or casserole.
Add 1 1/2 cups of sugar for each cup of the mixture. Bring to a boil over moderately high heat, stirring. Simmer until thickened, or until a candy thermometer registers 218 F. (about 1 hour). Transfer mixture to 6 sterilized 1 cup preserving jars and seal. If desired, process in a water bath for 10 minutes, or store in the refrigerator.
added by
jmstwn1607
nutrition data
75 calories, 0 grams fat, 19 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
August 21, 2007
The recipe is excellent! First rate in taste and precision for processing. I learned that the rind from the key limes tends to float to the top but after sitting an cooling in the refrigerator overnight, it can be stirred into the entire batch.