Lime Marmalade

I love my husband.
Seriously, I love him.
Look at how sexy he is.

No, stop looking.  You're drooling, and that makes me uncomfortable.
*giggles*

ANYWAY...

My very sweet hubby has had a rough go of it at work lately.  Through some pretty wicked curve balls, he has yet to complain.  Another reason that I love him so. ♥

The down side with his job means that I have a lot of time to myself.  Ordinarily, this would be dangerous.  (bwahaha!!)  However, since we have moved into a new place a little over a month ago, setting up house has kept me kind of busy.  I am sure he is happy for that!

So when he told me that he had to get up this past Saturday and go into work for a meeting, my heart sank a little, but I also understood.

I found a great deal on limes last week.  I also found a little bit of gumption I didn't know I had, and after I called and begged my mother for her recipe for marmalade, I knew that I was going to get in there and attempt it.  Ever since the nectarine pickles (which are delicious, by the way) and peach salsa success, I have been itching to get in there and can something else.

My mother has been a canning queen my whole life.  She can do things in the kitchen that amaze me.  One of my very favorite things that she has made is her watermelon pickle.  When I get my hands on that stuff, people have to almost fight me for a piece!

I was surprised at how deceptively easy this was to make!  Since this post, I have made another batch of it...annnnnd...curiosity got the best of me, and I made some pink grapefruit which turned out amazing.  Honestly, you can make it from any type of citrus fruit and use the same directions.  When I get more jars, I want to try a tangerine lime or orange grapefruit mix.  This is seriously addictive stuff and makes great Christmas gifts for neighbors and co-workers!

Lime Marmalade

fresh limes, about 6

1 package pectin (such as Sure-Jel)

5 cups sugar

• Zest enough limes to make 1/2 cup of peel.  Make sure not to include any white membrane.  Set aside.
• Juice zested limes to get 3/4 cup.  Strain to remove pulp, then add enough water to lime juice to equal 4 cups.  If you are not happy with the color, now is the time to enhance it with food coloring !
• Put zest in small saucepan and add 1 cup water.  Bring to a boil, then reduce heat and simmer for 10 minutes.  Drain and retain peel.
• Put contents of pectin in small bowl and stir in 1/4 cup of the sugar.
• Add lime juice and pectin/sugar mixture to large pot.  Stir.  Add zest and bring to full boil.  Add remaining sugar, then return to rolling boil.  Boil for one minute, stirring constantly.  
• Remove from heat, and skim foam from top.  Ladle into hot, sterilized jars and cover with sterilized lids and rings.  Invert overnight to seal.  If one fails to seal, process in water bath for 15 minutes, or just go ahead and eat it...you know you want to!  ;-)