We often have tea & toast when we return home after our morning dog walk.
Over the past few months, we’ve been eating delicious home-made lime marmalade made by Justin’s sister-in-law (hello Flora if you’re reading this!).
We ran out 3 weeks ago – and Justin has been suffering from withdrawal symptoms ever since.
We’ve made lots of jams, jellies and preserves in the past, but this is the first batch of marmalade.
The basic method is quite similar, of course…
…an intense boil of fruit with sugar with an added ½ teaspoon of bicarbonate of soda to get rid of any bitterness.
Five limes makes three standard jam jars full – so that should keep us going for a while.
Bring on the toast!!
- 5 limes
- 500g granulated sugar
- ½tsp bicarbonate of soda
- Wash the limes under a hot tap with a clean, plastic scourer to remove any wax coating
- Slice the limes in half and squeeze well reserving the juice
- In a tall, stainless steel saucepan (aluminium can cause discolouration), simmer the limes in 1 litre of water for an hour
- Using tongs or a slotted spoon, remove the limes from the saucepan and allow to cool for 5 minutes
- Using a spoon, scrape out the lime pith putting it into a jam strainer or square of muslin. Knot or tie it tightly with string before putting it back into the saucepan of lime liquor
- Slice the cooled, cooked peels very finely, add them back to the pan and top up with extra water until well covered
- Reboil for another hour until the peel becomes very soft
- Using the tongs or slotted spoon, scoop the peel out of the saucepan into a bowl or measuring jug
- Boil the cooked lime liquor, reserved lime juice and pith bag over a high heat until you have about 1 litre of liquid left.
- Squeeze the pith-filled bag with the tongs or back of the slotted spoon spoon as it boils
- Remove the bag, add the sugar and bicarbonate of soda, stir until the sugar has dissolved and bring back up to a rolling boil
- If you're using a jam thermometer allow the liquid to reach 105ºC/220ºF (this is the setting point for jam)
- If you're not using a thermometer, put a saucer in the fridge
- After the mixture has boiled for 10-15 minutes, put a teaspoonful of the boiling liquid onto the cold saucer, return it to the fridge and after 5 minutes do the jelly set test with your finger
- In the meantime, sterilise two 500ml jars & lids (or a number of smaller jars, enough to hold a kilo of marmalade)
- Once the mixture has reached the setting stage, allow to cool for 15 minutes before decanting into the jars, screwing the lids on securely straight away