Key-lime Marmalade

Serves:

10 key limes
Water
Approximately 9 cups sugar

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.

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