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.
(adjusted from Food down under)
3/4 l water water
about 8 1/2 dl sugar
- Wash limes very carefully. Remove the green zest (make sure you only remove the green part) and cut into thin strips.
- Remove the white layer and slice pulp into thin slices, discarding seeds.
- Place the slices and zest in a bowl, cover with the water and let the mixture soak overnight.
- Next day pour the mixture into a large pot and cook, covered, for 20 minutes.
- 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.
- Cook over moderate heat, stirring, until sugar dissolves.
- Boil rapidly, stirring frequently, until the mixture reaches the jell point. (I think that took me up to 40 minutes)
- Remove from heat and skim off foam.
- 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)
- Process in a water bath: place the jars into a big pot so that water covers them and boil for 10 minutes.
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:)