Liven up winter with the sunny taste of lime in this lick-your-lips marmalade, spread on hot buttered toast.
The ingredient of Lime marmalade
- 1kg (about 11) limes
- 2L (8 cups) cold water
- 1.7kg caster sugar
The instruction how to make Lime marmalade
- 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.
Nutritions of Lime marmaladecalories: 45.41 calories
calories: 12 grams carbohydrates