Comments on: Things I’ve Done To Limes

By: Evangeline

Evangeline — Thu, 18 Mar 2010 17:21:05 +0000

Hi Elisabeth,
Follow Kevin West’s instructions – they’re the easiest. Give yourself lots of time. Don’t try and double up the recipe – you’ll end up with too much syrup and it won’t gel correctly. Don’t bother with trying to remove the clear membrane (as was suggested in Ball canning). Just remove the white pith and chop up the pulp. You’ll end up with a bowl full of pulp and juice. I boiled it down for about 45 minutes. Add flavors at the end – I’ve tried Root alcohol (ttp://www.artintheage.com/spirits/root-locator/) and Grand Marnier – both with good results. Good luck and have fun!

By: elisabeth

elisabeth — Thu, 18 Mar 2010 17:10:25 +0000

A friend recently let me raid his naval orange tree and lemon tree. I immediatly remembered this post after unloading all the citrus and I think I’m going to try out making marmalade. Do you have any other tips? I’ve read this and a few other recipes about a dozen times. We’ll see how it goes! :)

By: Eleanor

Eleanor — Tue, 16 Feb 2010 12:57:50 +0000

wine, gossip, and old-timey women-folk work? I wanna come!

By: melanie watts

melanie watts — Sat, 13 Feb 2010 14:37:12 +0000

It all sounds delicious. How about a jug of lime margaritis to use up any leftovers.