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This marmalade is more like a jelly with some shreds of peel. Cut the peel thick or thin, as you like it.

Source: Martha Stewart Living, December/January 1992




Lime Marmalade: Substitute 9 limes for the grapefruit, orange, and lemons. Use the peel from 4 of the limes in the cheesecloth in step 1. Add the juice of 2 lemons with the fruit in step 3.

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How would you rate this recipe?
  • SouperShannon
    21 MAR, 2011
    This is an excellent recipe, but you must follow the directions exactly. If you over boil the mixture and/or add too much sugar you get a rubber ball and if you under boil the mixture and/or add too little sugar you get syrup. If you accidently end up the 'syrup' version of this recipe you can fix it by adding more sugar and boiling it longer (I have even thrown in some pectin and had it set up beautifully). This is the best tasting marmalade ever=:)
  • sarahjgagnon
    3 DEC, 2009
    I had the same problem - it just turned into a hard lump that won't come out of the jars - more like candy. It tastes GREAT, but we can't eat it!
  • IrChik
    26 OCT, 2009
    Hi! I tried your recipe - tastes good, but it is more like a confiture, not a jelly. Where can I make a mistake? Another question. At stage 4, when I added the peel from cheesecloth, there was big foam for ca. 30 min. Is it normal? Many thanks, Irina

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