Lime Marmalade is becoming more and more popular, due to its refreshing taste – and this is an excellent recipe which perfectly catches this zing. However, lime marmalade does need to have a small, fine-shredded rind; lime skins tend to be tougher than other types of citrus fruit, and it can result in a chewy marmalade if cut too thickly.
Lime Marmalade Recipe
Makes about 2.25 Kg of marmalade to pot.
Keep the pips from citrus fruit, as this adds the extra pectin needed for the marmalade to set. Put them in a tied muslin cloth bag, made from a small square of cloth, as this helps remove them. And stirring marmalade, after leaving it stand for a few minutes, and before potting, distributes the fruit rind evenly as the preserve begins to set.
- 12 limes
- 4 kaffir lime leaves
- 1.2 litres water
- 1.5 Kg granulated sugar (warmed)
Halve the limes lengthways, then slice thinly, reserving any pips. Tie the pips and the kaffir lime leaves in a muslin cloth bag, and place the bag in a large preserving pan with the sliced fruit.
Add the water to the pan, and bring it up to the boil. Cover and simmer gently for 2 hours, until the rind is very soft. Remove the muslin bag, leave to cool, then squeeze it over the pan to release any juice and pectin.
Add the sugar to the pan, and stir over a low heat until the sugar has dissolved. Bring this up to the boil, then boil rapidly for 15 minutes, stirring occasionally, until the setting point is reached (105°C/220°F).
Remove the pan from the heat, and skim off any scum and impurities, with a slotted spoon. Leave to cool for 5 minutes, stir then pour into warmed sterilized jars. Seal, then label when cold. Store in a cool, dark place.