I came across bags & bags of beautiful key limes at the market recently and decided I had to make something amazing with them.  I considered a key lime pie but decided that sentiment would be short-lived and started searching for something more sustainable until I found several marmalade recipes.  I took bits and pieces from various recipes until I created something I was happy with.  If you are adventurous in your jams, you will have to try this Far-Out Key Lime Marmalade next time.  Definitely for the person who loves their marmalades, this one is a little bitter (expected from a lime!) and a little bit sweet.  Try it on hot buttered toast or heat it up and drip it on some vanilla bean ice cream.  Delish.  The recipe:

4 cups of chopped key limes

4 cups of water

4 cups of sugar

Place the chopped limes and juice in a large bowl.  Fill the bowl with water to just cover the limes.  Cover with plastic wrap and let sit for at least four hours.  I left mine overnight which gave my kitchen a citrus fresh scent when I awoke the next day.  Transfer everything to a non-stick reactive pot.  Eyeball the amount of liquid now in the pot and add an equal amount of water.  Start adding sugar, but just a little bit to start.  Use your judgement, I believe in you.   You will want to simmer the mixture now over medium temperature until it reaches it’s jelling point (when it starts to get all sticky and drips off the spoon slowly in globs).   Transfer to sterilized jars and fill to within 1/2″ of the top.  Process in a basic water bath canning system for 10 minutes.  Let sit for 24 hours and then enjoy. I prefer my marmalade cold so stick one jar in the fridge for immediate use. xo