Monday, 22 October 2007

Lime marmalade

A friend gave me four limes that she had but knew she wouldn't use, making me responsible of preparing something mouthwatering out of them that she'd love too. It's not easy to find recipes JUST for limes, but when I found a recipe for lime marmalade, I was Yes yes yes yes I'm going to make it.

To reduce bitterness, I planned to leave the white rim out of the marmalade. Doing this took more time, but was worth the effort. I didn't reboil the jars in a water bath, but if you want to preserve the marmalade for a longer period (let's say you already want to make Christmas gifts), do it. As it has a heap of sugar in it, I believe well-sealed jars should keep well without doing it too.

Lime marmalade
(adjusted from Food down under)

4 limes
3/4 l water water
about 8 1/2 dl sugar

  1. Wash limes very carefully. Remove the green zest (make sure you only remove the green part) and cut into thin strips.
  2. Remove the white layer and slice pulp into thin slices, discarding seeds.
  3. Place the slices and zest in a bowl, cover with the water and let the mixture soak overnight.
  4. Next day pour the mixture into a large pot and cook, covered, for 20 minutes.
  5. Measure the cooked mixture and add the same amount of sugar. I had 8 1/2 dl of the mixture, so I added 8 1/2 dl sugar to it.
  6. Cook over moderate heat, stirring, until sugar dissolves.
  7. Boil rapidly, stirring frequently, until the mixture reaches the jell point. (I think that took me up to 40 minutes)
  8. Remove from heat and skim off foam.
  9. Pour into clean jars (I had enough for 3 little ones) and seal. (If you want to boil them in a water bath, leave a 2 cm space between the marmalade and the lid)
  10. Process in a water bath: place the jars into a big pot so that water covers them and boil for 10 minutes.
Although I left out the white layer under the zest, the marmalade is still a bit bitter, but that's not a bad thing as it's got the bitter taste of the zest itself. Even on a slice of bread the marmalade creates the effect of a lime bursting in the mouth. In a clean and nice way, of course. It's filled with strips of zest and looks good.

How to use it? Some of my marmalade is for sure waiting for a decent cake to crawl between its layers. Glazing some meat with it could be a good idea, too.

And my friend? She began screaming when she received a jar. And today she spent almost 5 minutes telling me how good the marmalade is and how her parents wanted her to call me and say thank you.
Oh, thank you:)


Patricia Scarpin said...

Evelin, what a beautiful gesture, of course your friend would be happy!

Evelin said...

I try my best:)

Chubbypanda said...

It's always worth taking the time to separate the zest from the pith. This one time I was in a hurry when making pomelo marmalade and left too much pith on. Boy was that bitter!

Evelin said...

That's the case - removing the pith takes time. And time. A bitter lesson for you:)

Rachael said...


And excuse me for this, but are limes uncommon in Estonia?

Evelin said...

They don't grow here, of course, it's way too cold, but limes can usually be found in every supermarket. Still, there are people who know nothing about the fruit and many for whom its quite exotic.
The older generation might often think they're just raw lemons:)But the culinary knowledge of people is growing all the time now, I believe.

Nora N. Garza said...

I have a question: a friend made lime marmalade and it came out too watery. she wants to know if she can remove it from the jars and cook it down some more. She also wants to know if she can add pectin or something else to thicken it. Or is it a lost cause. Any advice would be appreciated. - Nora G

Evelin said...

Nora, I think both cooking it down more and adding pectin would help, this is by no means a lost cause:) Much luck to your friend!