Because I had a little over 1 pound 8 ounces of key limes from our tree in the back yard, I decided to make some key lime marmalade.
Key limes at various stages of development. This is the first year that I saw yellow key limes on the tree and on the ground. I thought they must be ripe, and a quick online check revealed that ripe key limes are indeed yellow.
So I found some online sources, and followed directions for what looked like the most efficient method, which did not involve peeling the white pith off of the limes. 
I sliced them, food, processed them, and soaked them in the requisite amount of water overnight, and brought the lime slices and water to a boil, after which I added the proper amount of heated sugar. and boiled some more.
Here is my recipe from food.com.
I oven sterilized the jars in a 220 degree Fahrenheit oven, and boiled the lids. because they were lined with a rubber-like material.
Sterilizing the jars. I left them right side up.
I boiled the lids with their soft plastic or rubberized liners.
After the least straight forward part, putting the lids on the jars, here are some refrigerator marmalades. All told, it took me about four plus hours to make five and a half small jars :
- 1 hour Prepare the fruit
- 1 hour Clean the jars
- 1 hour Tend the boiling and congealing fruit
- 1 hour Sterilize and fill the jars
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This Christmas placemat was in response to a request for a placemat that is solid (not lacy), done in #10 crochet cotton, and for the season. I used the start of a free log cabin afghan design , only instead of #4 yarn, I used three strands of #10 Crochet cotton, with a size) steel hook. I added a dark green border in the same style using one half the width of the blocks. The design, measuring 21 inches wide, and 15 inches tall, is completely done in double crochet. This placemat weighs 200 grams, the amount of yarn in four, 175 yard packs of #10 cotton.
