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Home-made marmalade |
Lemon and lime marmalade
This recipe makes about five normal sized jars. Remember to have some muslin, string, jars and a heavy based preserving pan before you get started.
Ingredients
6 large lemons
6 limes
1.35kg (3lbs) granulated or preserving sugar
1.75litres (3 pints) water.
Method
Remove any stalk ends from the lemons and limes, and wipe them with a cloth. Give them a scrub if you think they have been waxed.
Using a potato peeler, peel off the rind, being careful to leave all the white pith.
Using a pair of sharp scissors, cut the thin peel into 5mm wide strips and set aside. Cut the lemons and limes in half and squeeze out all the juice, reserving the pips. Cut away the pith with a sharp knife, leaving the pulp.
Chop the pith roughly and put into a spacious piece of muslin, together with the pips, and tie up securely with string.
Cut the pulp into small chunks and put them in the preserving pan, with the chopped peel and the muslin bag.
Strain the lemon and lime juice into the pan and add the water.
Bring the fruit mixture to the boil over low heat and simmer, uncovered, for about two hours or until the peel is squidgy soft and the contents of the pan have reduced by about half.
Remove the muslin bag and leave on a plate.
Add the sugar, stirring continuously over the low heat until it has completely dissolved.
Now increase the heat to very high, and squeeze the bag of pips over the pan to extract all the sticky juices – they contain the pectin which helps the marmalade to set.
As soon as the mixture reaches a really fast boil, start timing.
After 15 minutes, take the pan off the heat and spoon a little of the marmalade onto a cold saucer and let it cool in the fridge for one minute.
Then run your finger through the middle and if it has a really crinkly skin, it is set. If not, continue to boil for a further ten minutes. Test again and repeat until you are satisfied that it has set.
Then remove the pan from the heat and skim off the scum.
Leave the marmalade to settle for half an hour and then spoon into the warmed, sterilized jars.
Put the lids on when cooled and then label including the date and store in a dark cool place.
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