Lime Marmalade
Ingredients
1 kg limes
1.5 cups water
700 gm sugar
1 tsp finely grated, fresh ginger
You can double the quantities if your pan is large enough, but more than double is not recommended.
Method
Clean your limes, cut in half and juice.
Cut the juiced lime halves into quarters and slice into fine strips. Put the seeds in a muslin bag.
Place limes and juice into a wide, heavy bottomed pan, top up with the water and bring to the boil.
Simmer for 30-40 mins until the skins are tender.
Add the sugar and the bag of seeds, stirring to dissolve the sugar.
Bring to the boil and let it bubble away, uncovered and without stirring until the liquid starts to gel. This
will take about 15-20 minutes. If using a jam thermometer, the temperature will be 105 degrees Celsius.
Otherwise test on a cold saucer in the freezer for 1 minute to make sure it gels.
Remove from heat, remove the bag of seeds and discard it, stir in the ginger and stand for 10 minutes
before pouring into hot sterilised jars and sealing.
Ingredients
1 kg limes
1.5 cups water
700 gm sugar
1 tsp finely grated, fresh ginger
You can double the quantities if your pan is large enough, but more than double is not recommended.
Method
Clean your limes, cut in half and juice.
Cut the juiced lime halves into quarters and slice into fine strips. Put the seeds in a muslin bag.
Place limes and juice into a wide, heavy bottomed pan, top up with the water and bring to the boil.
Simmer for 30-40 mins until the skins are tender.
Add the sugar and the bag of seeds, stirring to dissolve the sugar.
Bring to the boil and let it bubble away, uncovered and without stirring until the liquid starts to gel. This
will take about 15-20 minutes. If using a jam thermometer, the temperature will be 105 degrees Celsius.
Otherwise test on a cold saucer in the freezer for 1 minute to make sure it gels.
Remove from heat, remove the bag of seeds and discard it, stir in the ginger and stand for 10 minutes
before pouring into hot sterilised jars and sealing.
