1 kg limes
1.5 litres water
1.75 kg sugar
Wash the limes, fresh firm limes are best, and slice as thinly as you can. Soak the limes in a non reactive bowl with the water overnight.
Transfer the limes and water to a large saucepan, bring to the boil and simmer gently, covered, until the lime skins are very soft (for about 1 hour). When the lime skins become soft take off the heat and add the sugar and stir until it dissolves.
Once the sugar has dissolved (you may need to put back on the heat, but dont boil before it dissolves!) bring the mixture to the boil, and boil rapidly for about 20 minutes. the marmalade will froth a lot. once the mixture stops frothing start testing for set! The best way to test whether the marmalade is set is the crinkle test - drop some marmalade onto a cold plate and allow to cool (you can put it in the freezer for a minute or so). push the edge of the cooled marmalade and if it crinkles the marmalade is ready to bottle! scoop into sterilised jars and seal
Ta Da! lime marmalade!
note: pectin (which makes the jam set and is naturally found in fruit) can break down if the marmalade is boiled too much after the setting point is reached.
1.5 litres water
1.75 kg sugar
Wash the limes, fresh firm limes are best, and slice as thinly as you can. Soak the limes in a non reactive bowl with the water overnight.
Transfer the limes and water to a large saucepan, bring to the boil and simmer gently, covered, until the lime skins are very soft (for about 1 hour). When the lime skins become soft take off the heat and add the sugar and stir until it dissolves.
Once the sugar has dissolved (you may need to put back on the heat, but dont boil before it dissolves!) bring the mixture to the boil, and boil rapidly for about 20 minutes. the marmalade will froth a lot. once the mixture stops frothing start testing for set! The best way to test whether the marmalade is set is the crinkle test - drop some marmalade onto a cold plate and allow to cool (you can put it in the freezer for a minute or so). push the edge of the cooled marmalade and if it crinkles the marmalade is ready to bottle! scoop into sterilised jars and seal
Ta Da! lime marmalade!
note: pectin (which makes the jam set and is naturally found in fruit) can break down if the marmalade is boiled too much after the setting point is reached.
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