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Lime (or kumquat) marmalade

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 1 kg (2 lb 4 oz) limes
  • 2 litres (70 fl oz/8 cups) water
  • 2.25 kg (5 lb/10 1/4 cups) sugar, warmed 
  • 10 cm (4 inch) square of muslin (cheesecloth)
  • 1 kg (2 lb 4 oz) kumquats
  • 1.25 litres (44 fl oz/5 cups) water
  • 60 ml (2 fl oz/1/4 cup) lemon juice
  • 1.25 kg (2 lb 12 oz/5 2/3 cups) sugar, warmed
  • 10 cm (4 inch) square of muslin (cheesecloth)

Method

1. Scrub the limes (or kumquats) under running water to remove any wax. Cut the fruit in half lengthways, reserving any pips, slice thinly and place in a large non-metallic bowl with the water. Tie any pips securely in the muslin (cheesecloth) and add to the bowl. Cover and leave overnight.

2. Put two small plates in the freezer. Put the fruit, water and muslin bag in a large saucepan. (If making kumquat marmalade, add the lemon juice to the pan.) Bring slowly to the boil, then reduce the heat and simmer, covered, for 30–45 minutes, or until the fruit is tender.

3. Add the warmed sugar and stir over low heat, without boiling, for 5 minutes, or until dissolved. Return to the boil and boil rapidly, stirring often, for 20 minutes. Remove any scum during cooking with a slotted spoon. When the syrup falls from a wooden spoon in thick sheets, test for setting point.

4. To do this, remove from the heat, put a little marmalade onto one of the cold plates and place in the freezer for 30 seconds. A skin should form on the surface and the marmalade should wrinkle when pushed with your finger. If not, return to the heat and retest a few minutes later with the other plate. Discard the muslin bag.

5. Transfer to a heatproof jug and immediately pour into hot sterilized jars and seal. Allow to cool, then label and date each jar. Store in a cool, dark place for 6–12 months. Refrigerate after opening for up to 6 weeks.

Main ingredient:
Lime
Course:
Side Dish
Occasion:
Morning/Afternoon Tea

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