LIME MARMALADE
We have three lime trees so I am constantly looking for recipes involving limes, I came across this one for lime marmalade and everyone just loves it!!
Provided by Stay in the Bay NZ
Categories Low Protein
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
- Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
- Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
- Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
- Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
- Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
- Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
- Makes about 2 litres (8 cups).
Nutrition Facts : Calories 322.5, Fat 0.1, Sodium 4.3, Carbohydrate 84.8, Fiber 1.4, Sugar 80.1, Protein 0.4
EASY LIME MARMALADE
This simple lime marmalade uses only three ingredients and is easy to make, however, it will take some time.
Provided by Peggy Trowbridge Filippone
Categories Jam / Jelly
Time 10h55m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Cut the peeled limes in half and squeeze the juice. Set the juice aside.
- Scrape the pulp and seeds from the lime halves. Place them in a cheesecloth bag.
- Place the cheesecloth bag, plus the zest, juice, and water in a 6-quart saucepan. Cover and soak overnight, or for about 8 hours.
- Bring the water mixture to a boil and cook for about 2 hours, until the peels are soft.
- Remove the cheesecloth bag. Add the sugar to the pan and stir to dissolve. Boil, stirring often until a cooking thermometer reaches 220 F.
- Ladle the marmalade into clean jars, leaving 1/4 inch of headspace. Cap and seal. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.
- Enjoy!
Nutrition Facts : Calories 36 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 9 g, Fat 0 g, ServingSize 10 pints (300 servings), UnsaturatedFat 0 g
ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
Steps:
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
LEMON-LIME MARMALADE
I found this online somewhere when I was looking for a way to use up some lemons and limes that I had in the fridge. The original recipe called for using either all lemons or all limes but I wanted to use both so I tried it out and it came out really well! The baking soda in this recipe helps make the peels less bitter and more tender and eliminates the need to soak them overnight - it also helps if you remove as much pith as possible and slice the peels very thinly! The butter will greatly reduce or eliminate the foam that you will have to skim off and is in such small amount that it will not alter the pH enough to make canning unsafe but do not increase the amount as that could raise the pH too much!!
Provided by anonymous
Categories Lemon
Time 1h40m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces.
- Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
- In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the pith. Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 1/2 cups of segments and juice.
- Add the segments with juice and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes longer.
- Stir in the remaining 5 cups of sugar and butter and bring to a full rolling boil, stirring constantly.
- Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
- Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade (if you skip this step you will end up with all of your zest floating to the top of your jars!).
- Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
- The jars need to sit for 2 weeks before you taste to let the marmalade mellow and lose some of its bitterness. I usually get somewhere between 3 and 4 pints from this recipe!
Nutrition Facts : Calories 1167.5, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.3, Sodium 164.8, Carbohydrate 300.4, Fiber 0.5, Sugar 299.4
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