PRESERVES: LEMON-LIME MAR­MALADE Makes 6 to 8 pints. Who says marmalade Is orange?

3 cups thinly sliced unpeeled limes
1 cup thinly slices, seeded, unpeeled lemons
3 quart water
9 cups sugar

Combine lime and lemon slices and water in large kettle. Bring to boil and boil 20 minutes, or until peels are tender. Drain and measure liquid. Add enough water to make 3 quarts liquid, then combine liquid, fruit and sugar in kettle. Bring to boil and cook rapidly until mixture sheets off spoon or to 221 degrees on candy thermometer. Pour into hot sterilized jars and seal.

MANGO CHUTNEY Makes 8 cups. A British version of simpler Indian condiment

1 1/2 cups vinegar
11/2 cups brown sugar
5 cups diced or sliced mango
1 tablespoon minced garlic
2 tablespoons ground ginger
1 teaspoon ground coriander
1 tablespoon curry
1/4 teaspoon cayenne pepper
1 teaspoon salt

Place vinegar and sugar in a pot, place over medium heat, bring to a boil and cook until liquid reduces and thickens. Add all other ingredients, simmer for 5 minutes and remove from heat. Let mixture cook to room temperature and pack into jars. Chutney tastes better after about 2 weeks. To keep it longer, you can can it.