Ingredients
- 1kg (about 11) limes
- 2L (8 cups) cold water
- 1.7kg caster sugar
Method
- 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.
Notes
- The marmalade is ready when it reaches 105°C on a sugar thermometer. Don’t have one? Chill a saucer in the freezer for 5 minutes. Spoon some marmalade onto the saucer and chill in freezer for 2 minutes. Push it with your finger and it should wrinkle. If it doesn't, continue cooking, testing every 5 minutes.
- It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:
- Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
- Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
- Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.
- For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
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