Tunisian Lime Marmelade

1. 1

   The day before, squeeze the juice of half the limes.

2. 2

   Wash the other half in water. Cut into thin slices, and then cut each slice into quarters.

3. 3

   Remove seeds and place them in gauze, tie gauze with food string.

4. 4

   Put the lime wedges, juice, and sugar in a large bowl and mix well. Place gauze with seeds in bowl. Cover and let rest overnight.

5. 5

   The next day, put mixture from bowl, including gauze with the seeds, in a large saucepan.

6. 6

   Cook over medium heat for 30 to 35 minutes while stirring constantly.

7. 7

   The jam is ready when you pour a drop onto a clean plate and it freezes.

8. 8

   Remove from heat and immediately put the jam into sterilized jars.

9. 9

   Screw the lid on and let the jars cool upside down.

* Per serving · 4 servings · Values may vary.

No additional tips available.