Lime Marmalade

• 2 1/4 lbs limes, halved, sliced as thinly as possible, any seeds and juice reserved
• 4 None fresh kaffir lime leaves
• 2 3/4 lbs granulated sugar (about 6 1/2 cups)

1. Place lime seeds and lime leaves in muslin and tie with kitchen string.
2. Place lime slices, reserved lime juice, muslin bag and 4 cups water in a large saucepan on high heat. Bring to a boil. Boil, covered, for 1 hour, or until rind is soft. Discard muslin bag.
3. Measure fruit mixture; allow an equal weight of sugar to fruit mixture.
4. Return fruit mixture and sugar to pan on high heat. Stir without boiling, until sugar has dissolved. Bring to a boil; boil, uncovered, without stirring, for 40 mins, or until 1 tsp marmalade wrinkles when placed on a plate and a finger is pushed through it.
5. Pour hot marmalade into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

fresh kaffir lime leaves, sugar

Taken from recipes-plus.com/api/v2.0/recipes/32531 (may not work)