Lime Marmalade

Oh glorious limes….how I love thee…

When I was tempted at my local market by a 5 kg box of limes for $5 my head starting buzzing with ideas of all the things I could make.  For some reason marmalade came to mind.  I have a bit of a thing for Rose’s Lime marmalade that I can buy at the supermarket, but I haven’t had any lately, and having homemade marmalade is far more tempting to me.  I’m having it on toast for breakfast with a  good espresso.  A comforting way to start the day on a chilly winter morning.

Marmalade

  • 1/2 kg Limes
  • 1.2 kg white sugar
  • Juice and pips of 1 lemon
  • 2 L water

Wash the limes thoroughly first.  Slice finely and place into a large bowl or pot to soak for 24 hours with the water.  Juice your lemon and keep for cooking.  Soap the pips from the limes and lemon overnight.  The pectin in the seeds should help to set your jam.  If you have seedless limes like I did, you can by a product called Jamsetta from the super market which will do the same thing.  I’m a purist though, so if I can use something natural, I will try that first.

Strain the pips and wrap in a clean piece of cloth.  Add them into a pot along with your limes and the water they soaked in, into a pot if it’s not already, and bring to the boil.  Cook for 1 hour.  If your fruit is watery, reduce further, but still allow to be quite liquid so that you are able to get the clear jam when the mixture sets.

Add the sugar, stirring until dissolved.  This will probably take approx 5 – 10 mins and will need to be watched.

To preserve your marmalade, you can put it in plastic containers, but it will need to be refrigerated.  Alternatively if you have some glass jars with metal lids  in the house, wash them to be sterilised.  Rinse in hot water and drain.  Then put your jars in a hot oven 200c and heat until they are dry.  At this point they will be sterilised.  I then use a set of rubber tipped tongs to remove the jars from the oven and place them on a wooden board or cork matt.  Add your marmalade whilst it is still hot and seal with the metal lid.  Be careful that the jars are not too hot or the combination of hot liquids in the glass may make the glass heat too quickly and result in it cracking or breaking in your hand.  As the marmalade cools, it will create a seal that will preserve it for at least a year if the jars are sterilised properly and kept sealed.  Store your jars in a dark cool place.  Once opened it will need to be refrigerated.

Happy Preserving, and Happy Eating,

Leah

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