Rangpur Lime Marmalade –

Name: Rangpur Lime Marmalade –
Ingredients: This is a technique to make a base mixture of citrus marmalade, when you have a larger quantity and may not be able to process it all the same day. I am using Rangpur limes here, but I have also done this with Meyer lemons and a mixture of citrus. No; Whatever mix you are doing, always include at least 1 cup of sliced lemons to each 7 cups of other citrus. Even with these tart Rangpurs, the lemons round out the acidity in a pleasant way, and will add necessary tartness to sweeter mixtures.; The fruit preparation can be summed up in 4 steps.; 1. Soak and Scrub – twice is nice; 2. Tip and Halve- cut a thin slice off each end, cut in half lengthwise; 3. Core and Seed – cut the center core out in a little triangle, run your finger along the groove to remove seeds; 4. Quarter, Slice and Measure – cut halves into lengthwise quarters, thinly slice and put in measuring cup

Rangpur Lime Marmalade – was pinched from <a href="http://nicholscanyonco-op.com/recipes-2/" target="_blank">nicholscanyonco-op.com.</a>

INGREDIENTS

•

This is a technique to make a base mixture of citrus marmalade, when you have a larger quantity and may not be able to process it all the same day. I am using Rangpur limes here, but I have also done this with Meyer lemons and a mixture of citrus. No

•

Whatever mix you are doing, always include at least 1 cup of sliced lemons to each 7 cups of other citrus. Even with these tart Rangpurs, the lemons round out the acidity in a pleasant way, and will add necessary tartness to sweeter mixtures.

•

The fruit preparation can be summed up in 4 steps.

•

1. Soak and Scrub – twice is nice

•

2. Tip and Halve- cut a thin slice off each end, cut in half lengthwise

•

3. Core and Seed – cut the center core out in a little triangle, run your finger along the groove to remove seeds

•

4. Quarter, Slice and Measure – cut halves into lengthwise quarters, thinly slice and put in measuring cup

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