Lemon and Lime Marmalade
Page 1 of 1
Lemon and Lime Marmalade
Lemon and Lime Marmalade
The refreshing lime flavour adds zing to lazy mornings
Makes 2.25kg
Preparation time 35 minutes
Cooking time 1 hour
Ingredients
6 lemons
6 limes
1.4kg jam sugar, warmed
Method
1 Cut the lemons and limes in half and squeeze the juice into a large, heavy-based pan with 1.75 litres of cold water. Put any pips and pith from the fruit onto a muslin square. Tie into a bag shape with a long piece of string.
2 Quarter the fruit shells, cut into fine strips, then put in the pan and drop into the liquid. Bring to the boil, then simmer for 1 hour.
3 Remove the bag, squeeze out excess juice and pectin, then discard. Remove the pan from the heat and add the warmed sugar. Stir until dissolved. Return to the heat and boil for 10 to 15 minutes until setting point is reached.
4 Remove from the heat, skim off the scum with a slotted spoon and leave to stand for at least 15 minutes. Stir and ladle into sterilised jars. Cover with disks of waxed paper (waxed side down), seal with metal lids and leave to set overnight. For a delicious orange whisky marmalade, stir in 150ml of whisky after skimming. Refrigerate after opening.
The refreshing lime flavour adds zing to lazy mornings
Makes 2.25kg
Preparation time 35 minutes
Cooking time 1 hour
Ingredients
6 lemons
6 limes
1.4kg jam sugar, warmed
Method
1 Cut the lemons and limes in half and squeeze the juice into a large, heavy-based pan with 1.75 litres of cold water. Put any pips and pith from the fruit onto a muslin square. Tie into a bag shape with a long piece of string.
2 Quarter the fruit shells, cut into fine strips, then put in the pan and drop into the liquid. Bring to the boil, then simmer for 1 hour.
3 Remove the bag, squeeze out excess juice and pectin, then discard. Remove the pan from the heat and add the warmed sugar. Stir until dissolved. Return to the heat and boil for 10 to 15 minutes until setting point is reached.
4 Remove from the heat, skim off the scum with a slotted spoon and leave to stand for at least 15 minutes. Stir and ladle into sterilised jars. Cover with disks of waxed paper (waxed side down), seal with metal lids and leave to set overnight. For a delicious orange whisky marmalade, stir in 150ml of whisky after skimming. Refrigerate after opening.
Numptyz-
Post : 2374
Reputation : 75
Register : 2009-08-18
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum
|
|