Lime Marmalade
We have three lime trees so I am constantly looking for recipes involving limes I came across this one for lime marmalade and everyone just loves it
We have three lime trees so I am constantly looking for recipes involving limes I came across this one for lime marmalade and everyone just loves it
- Carbohydrate 5.378471527275 g
- Cholesterol 0 mg
- Fat 0.10205828325 g
- Fiber 1.42881594116741 g
- Protein 0.357203991375 g
- Saturated Fat 0.0112264111575 g
- Serving Size 1 1 serving(s) (213g)
- Sodium 30769.9214666403 mg
- Sugar 3.94965558610759 g
- Trans Fat 0.05307030729 g
- Calories 15 calories
Step-by-step
- Wash limes thoroughly, dry; using a sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
- Place sliced limes, any reserved juice and water in a china, glass or plastic basin, cover, stand overnight.
- Next day, pour lime mixture into a large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
- Remove lime mixture from heat; using a measuring jug, measure mixture into a large basin, return lime mixture to large boiler.
- Allow 1 cup sugar for each 1 cup of measured lime mixture. Place sugar in a large baking dish, place in a slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam).
- Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat). Stir until sugar is dissolved completely – do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible).
- Bring marmalade to the boil, boil rapidly, uncovered.
- Place a saucer in the freezer for 10 minutes, before testing marmalade.
- After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade onto a cold saucer, return to freezer for a few minutes to cool.
- If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way.
- Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle.
- Pour into hot sterilized jars, Store in a cool dark place. Makes about 2 litres (8 cups).
My Sunshine-y Lime Marmalade Adventure
As a busy professional woman, juggling a demanding career with a passion for home-cooked goodness, I often find myself searching for recipes that are both delicious and efficient. This lime marmalade recipe perfectly fits the bill. Having three lime trees in my backyard presents a delicious dilemma – how to utilize the abundant bounty of zesty limes? I've experimented with various recipes, from lime pies to refreshing limeade, but nothing quite compares to the exquisite tang and vibrant color of homemade lime marmalade.
The process itself is surprisingly straightforward, even for someone who considers their cooking skills to be somewhat basic. The recipe is forgiving, allowing for adjustments based on the sweetness of your limes and your personal preference. The initial steps are simple: a thorough washing and careful slicing of the limes, followed by an overnight soak to gently extract the maximum flavor and aroma. This is where the magic begins - the aroma filling my kitchen is divine!
The next day, the simmering process transforms the initially tart limes into a sweet-tart symphony of flavors. I find myself drawn to the kitchen, entranced by the transformation occurring before my eyes. The gentle simmering extracts the pectin, a natural gelling agent, ensuring a perfect marmalade texture. I appreciate the simplicity of this process. It's satisfying to see the ingredients combine and slowly morph into something delightful.
The addition of sugar is a crucial step, and the method for heating it beforehand is a genius touch! This guarantees a smoother, clearer result. As the marmalade boils, there's a certain excitement in watching it thicken, testing with a cold saucer to determine its perfect jelling point. It's a fascinating process of observation and adjustment, a kind of culinary alchemy that keeps me on my toes.
The final result is a jar of vibrant, intensely flavorful lime marmalade, a testament to the abundance of nature and a touch of culinary prowess. It's not just a condiment; it’s a taste of sunshine, a jar of happiness and a reminder of the simple pleasures life offers. This marmalade is more than just a preserve; it's a story of vibrant limes and a little bit of kitchen magic, bottled for enjoyment whenever a burst of sunshine and citrus zest is needed. Spreading this marmalade on a warm piece of toast, is a simple act that brings such great joy.
I love the versatility of this marmalade. It's fantastic on toast, of course, but it also adds a unique zest to scones, muffins, or even used as a glaze for roasted chicken or pork. It's a gift that keeps on giving. The marmalade is such a hit that I often find myself giving jars away as gifts, sharing a taste of my citrusy success with friends and family. And I know when I do that, I am spreading a little bit of sunshine.
Making this lime marmalade has become more than just a recipe to me; it's a mindful process, a connection to nature, and a delightful way to savor the simple things in life. And there is no need for any fancy skills or cooking equipment either. Whether I'm a busy professional or taking a short break from my busy daily routine, the act of making this marmalade is a rewarding escape, offering a sense of accomplishment and joy. So go ahead, embrace the zesty delight of homemade lime marmalade – it’s an adventure worth embarking on!
