One of the advantages of working with folks who enjoy a bit of gardening is the seasonal produce brought into work when there’s an overflow in production. Last week, John brought in a big bag of fresh limes … mmm limes! … and Lucy promptly took a small bagful and turned them into lime marmalade which she brought samples of into work a couple of days later. I adore lime marmalade … to me it’s like sunshine in a jar. Spread on hot buttered toast … delicious! Tangy, clear, zesty and not too sweet. Well done Lucy 🙂
I took this photo just before I cracked open my jar. I thought, as I was munching on fresh lime marmalade toast, that perhaps I should have included a fresh lime or two in the picture … oh well, too late for that now I thought soonly thereafter 😉
And, in case you wish to make your own sunshine in a jar here’s the recipe 🙂
1kg (about 11) Limes
2l (8 cups) Cold water
1.7kg Caster sugar
Halve and juice the limes, reserving lime halves. Place the juice in a glass jug. Cover with plastic wrap and store in the fridge. Trim the narrow end from each reserved lime half. Place in a large bowl. Cover with warm water. Soak for 6 hours or overnight to soften. Drain.
Cut each lime half into quarters and thinly slice into 2mm-thick strips. Place the lime strips, lime juice and cold water in a heavy-based saucepan. Bring to boil over medium-high heat. Reduce heat to low. Cover and simmer for 50 minutes to 1 hour or until rind is tender.
Add the sugar and cook, stirring, for 10-15 minutes or until the sugar dissolves. Increase heat to medium-high. Boil, stirring often, using a metal spoon to remove any scum that rises to the surface, for 45-55 minutes or until marmalade jells when tested (see note). Spoon into sterilised jars. Store in a cool, dry place or the fridge once opened.