Lime Marmalade.

METHOD

• Remove skins from the fruit and shred very finely with a sharp knife.
• Place in a saucepan with the water and bicarbonate of soda.
• Cook gently for 10 minutes.
• Meanwhile, cut up the peeled fruit, discard the pips and tough skin and add the prepared fruit to the saucepan. Cook for a further 20 minutes.
• Add the sugar, heat gently until the sugar has dissolved stirring occasionally.
• Bring to a full rolling boil and boil rapidly for 5 minutes.
• Remove from the heat and stir in the Certo.
• Bring back to the boil and boil for 1 minute more.
• Allow to cool slightly to prevent the fruit from floating and then skim if necessary and pot and cover in the usual way.

MAKES 5lb OF MARMALADE