Lime marmalade

Posted on March 18, 2010 at 5:55 pm

This is the divine lime marmalade that the munchkin is loopy about!

12 limes
5 cups / 1.2 litres water
6.5 cups / 1.3kg sugar

Slice the limes thinly, saving any pips. Tie the pips in a cheesecloth bag and place the bag in a large non-reactive pan with the finely sliced lime. Add the water to the pan and bring it to a boil. Turn down to a simmer and simmer for 2 hours, stirring occasionally. The lime peel should become very tender.

After 2 hours, remove the bag, allow to cool, and squeeze out into the pan.

Warm the sugar and add to the pan, bring to a boil for about 15 minutes until you reach the setting point, 220F, 105C.

Unless you have litmus paper or a pH meter to check the acidity, assume that this is a low acid food and pressure can for 10 minutes.

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Rethinking marmalade

Posted on January 19, 2010 at 10:29 am

Marmalade has long been a staple of British breakfasts. This odd mixture of orange rind and sweetened pulp has graced many a slice of toast, muffin, scone, or as the case may be. But what is marmalade?

In the English language, and in EU law, marmalade refers to any preserved citrus fruit. Peel or no peel is a matter of preference rather than definition. These days I like the peel and the sharp bitterness it grants, but there are many who prefer no peel / no bitterness.

In Portugal, “marmalada” refers only to a solid gel made from quinces.  In many European countries a word sharing a root with “marmalada” refers to any preserved fruit, in the same way that British English uses “jam” and US English uses “jelly”.

The use of “marmalade” to refer to preserved citrus fruits is a cause of some friction in the EU, but nothing is new there 😉

So, how can I make you rethink marmalade? Let me give you a couple of links to look at.

Quince marmalade.

Lime marmalade.

Quince allows you to experience the food that started off a whole genre – you are eating history. Lime marmalade is a wonderful thing to have in the depths of winter, a little slice of summer to brighten up a dark winter’s day, and completely different to orange marmalade.

Go on. Treat yourself to some deliciousness 🙂

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