Method
- Scrub the limes to remove any wax.
- Halve the fruit and squeeze them (reserving the juice). Place the lime halves in a bowl, cover with water and leave covered in the fridge for 12 hours.
- Drain and discard the water. Halve the pieces of lime, scrape out the flesh and membrane, then wrap this - together with any pips - in a bag made from a clean square of muslin. Secure the top with some string.
- Slice the peel thinly and place in a large saucepan along with the muslin bag. Then add lime juice, lemon juice and 1.5l of water. Bring to the boil, then reduce the heat and gently simmer the mixture, uncovered, for 1 hour. The peel should be tender - cook a little longer in needed.
- Remove the muslin bag from the pan and, using tongs, carefully squeeze any liquid back into the pan. Discard the bag. Stir in the sugar and bring to the boil, stirring to dissolve the sugar. Boil rapidly for 10 minutes or until setting point is reach (see below).
- Allow the marmalade to cool for 20 minutes, then stir and spoon into sterilised jars. Seal and label when cool.
Instead of using this method I did the followiing:
- Scrub the limes to remove any wax.
- Place the limes in a pressure cooker with 1.5l water and bring to high pressure for 15 mins.
- Allow to cook.
- Halve the limes and scoop out the pith.
- Place the pith and any pips into the 1.5l of water and simmer for 45 mins.
- Mince the lime skins into a jam pan, add the lemon juice and strain the water and pith liquid into the jam pan.
- Boil until setting pont 105C. Test regularly by putting a few drops on a plate and into a refrigerator.
- All the marmalade to cool and then ladel into sterilised jars.
- Seal and Label when cool.
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