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An excellent zesty marmalade, the recipe can be adapted to any combination of orange, lemons or limes.
750 g limes
750g seville oranges
2.75 kg granulated sugar
3 litres water
Scrrub and halve the fruit, squeeze out all the juice, scoop the membranes from the middle and reserve this pulp with the pips.
Slice the peel without removing any of the pith, then place it in a preserving pan with the water.
Tie the pips and pulp in muslin then add to the pan with the fruit juice.Bring to the boil then reduce the heat and cover the pan, simmer for around two hours or until the peel is tender.
Remove the muslin bag and squeeze all the liquid from it. Add the sugar and stir while heating until it is fully dissolved.
Bring the marmalade to a boil and boil rapidly until setting point is reached. Skim off any scum and then allow to stand for a few minutes before stirring and potting in steralised jars.
THis recipe was adapted from the one in Home Preservation of Fruit and Vegetables
See here for a blog post about making lime and orange marmalade.
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