Lime Marmalade
Last week I took a gallon of sliced citrus fruit, with a minimum of 3 parts out of 8 lemons, added a gallon of water and soaked overnight. The next morning I added another gallon of water and 6 quarts of sugar, only instead of refrigerating overnight I added heat.
The result was documented, this is simply a few follow on pictures on the canning itself.
First we wash a lot of pint jars, these will need to boil for 10 minutes before being filled.
Put the first of the two piece lid on. The lids have been held in warm, not hot water, but follow the instruction on the lid box. NEVER USE A LID TWICE!
And then screw on the second piece of the lid. These can be used again, if not rusted, and should not be more than finger tight.
The result was documented, this is simply a few follow on pictures on the canning itself.
First we wash a lot of pint jars, these will need to boil for 10 minutes before being filled.
After boiling the empty pints we fill them with the hot, not quite boiling marmalade. Please wipe spills off the rim of the glass, as it can prevent a seal.
Put the first of the two piece lid on. The lids have been held in warm, not hot water, but follow the instruction on the lid box. NEVER USE A LID TWICE!
And then screw on the second piece of the lid. These can be used again, if not rusted, and should not be more than finger tight.
When the jars come out of the boiling hot water bath, 10 minutes for this recipe, they can simply be left to cool. You will here a 'ping' each time a jar seals. Test for a seal by pushing the center of the lid, if it clicks the jar isn't sealed, and it can take up to an hour. Once sealed the screw band can be removed or left in place, but don't tighten them. If you are going to show your jar at a fair, you will need to take the band off.
Enjoy. That recipe results in 16 pints of marmalade.
That looks really good. The changes you made helped the color a lot. I haven't yet cracked open the lime marmalade I took from Cleveland - I'm waiting to use up some preserves I already have opened.
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I agree, doing the heating in small batches once I got everything mixed and evenly distributed seems to have made a real difference.
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I've never had any citrus marmalades except for orange. I'm very intrigued about trying this...
That said, what are some fun out-of-the-box things you can do with marmalade?
And how many jars do you have sitting around your cupboards now?
Kim
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I've no idea how many jars I've got in the basement pantry. Stored properly it will keep several years, it has been some time since I've made marmalade and I'm about out on the flavors I like the most, lemon and lime.
You can find two posts I did in April on a Lime Marmalade glazed rasberry-almond Danish, but here are links: http://blog.charcuteire.com/2008/05/14/lime-marmalade-glazed--rasberryalmond-danish.aspx
http://blog.charcuteire.com/2008/05/16/a-danish-braid.aspx
I also have a four layer chocolate cake with lime-marmalade between the layers iced with a chocolate ganache, but I don't do that very often so it isn't on the blog. Yet.
Anything you glaze with a fruit jam you can substitute a citrus marmalade, orange would be better with a pork roast, but lime could be interesting.
And it is good for making children's faces sticky.
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Your kitchen re-construction summer sounds like a living nightmare!! I hate construction. Good luck!!
ps I can only comment so many times about how wonderful your marmalade looks.
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Well I will be putting something else up soon. And I will certainly be blogging about kitchen construction.
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Now that sounds like a marmalade I would enjoy! Yummy!
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Thanks for stopping by the blog and the info on storage - very helpful. I doubt any of the canned jams will last the year - I end up giving them away so here's hoping for peak taste
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Do store all canned goods in a dark, cool and dry space. Dark doesn't mean pitch black, a basement with few windows is fine. Out of direct sun is important.
A lot of our stuff ends up as gifts, but I usually get the jars back.
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