INTRODUCTION
Old Fashioned Lime Marmalade is a delightful spread that brings a zesty brightness to your morning toast or afternoon snack. This recipe takes the vibrant flavor of limes and transforms it into a jar of sunshine. Making marmalade is not just an act of cooking; it’s a joyful process that fills your kitchen with sweet and tangy scents. This timeless preserve is as simple as it is delicious.
WHY YOU WILL LOVE THIS RECIPE
You will love making Old Fashioned Lime Marmalade for several reasons. Firstly, the fresh lime taste is refreshing and unique. It offers a perfect balance of sweetness and tartness. Secondly, the process of making marmalade is surprisingly simple. With just a few common ingredients, you can create something homemade and special. Thirdly, this marmalade can last for a long time in your pantry, allowing you to enjoy the taste of summer all year round. Lastly, sharing jars with friends or family makes a lovely gift that showcases your culinary skills.
HOW TO MAKE Old Fashioned Lime Marmalade
Making Old Fashioned Lime Marmalade is a straightforward process that anyone can follow. You don’t need to be a skilled chef to create something delicious. The steps are clear, and taking your time adds to the enjoyment. Let’s dive into how you can prepare this yummy marmalade!
EQUIPMENT NEEDED
To make Old Fashioned Lime Marmalade, you will need a few basic kitchen tools:
- A large sharp knife or a mandoline slicer for cutting the limes.
- A large saucepan or jam pot for cooking the mixture.
- A large container for soaking the limes overnight.
- Jars or containers for storing the marmalade.
- A hot water bath canner (optional, if you plan to can it).
- A food processor (optional, if you prefer to chop the limes this way).
Ingredients You’ll Need
For Old Fashioned Lime Marmalade, gather these ingredients:
- 2 lbs limes (approximately 12 to 14 medium limes)
- 8 cups water
- 6 to 7 cups granulated sugar
- Juice of 1 to 2 fresh lemons (optional but recommended)
- A few drops green food coloring (optional)
STEP-BY-STEP INSTRUCTIONS
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Wash the Limes: Start by washing the limes thoroughly under running water. This step is important to remove any dirt or wax.
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Trim the Ends: Cut off the blossom and stem ends of each lime and discard those parts.
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Slice the Limes: Use a sharp knife or mandoline to slice the limes thinly. After slicing, quarter each slice for smaller pieces. Alternatively, you can quarter the limes first and pulse them in a food processor until they are evenly chopped but not mushy.
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Soak Overnight: Combine the chopped limes with 8 cups of water in a large container. Stir well, cover, and let it sit overnight. This soaking process helps soften the peels.
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Boil the Mixture: The next day, transfer the lime mixture to a large saucepan or jam pot. Bring it to a boil over medium-high heat and continue boiling uncovered for about 40 minutes. You want the peels to soften.
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Add Sugar: Gradually add 6 cups of granulated sugar to the boiling lime mixture, stirring constantly until the sugar dissolves completely. Taste the mixture and if you want more sweetness, feel free to add up to 1 additional cup of sugar.
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Let it Rest: Remove the pot from heat, cover it, and let it sit for 6 hours or overnight. This allows the flavors to develop.
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Prepare for Cooking Again: After resting, prepare jars or containers for storage. If you are canning, set up a hot water bath.
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Final Boil: Bring the lime mixture back to a boil over high heat. Stir continuously to prevent it from scorching. If the mixture looks too solid, you can add a little water to adjust the consistency.
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Check for Firmness: Cook until the marmalade starts to firm up but is still syrupy. You can test this using the cold plate test or if you have a candy thermometer, check that the temperature is between 216°F and 218°F.
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Add Lemon Juice: If you would like a bit more brightness, taste the mixture and add freshly squeezed lemon juice as desired. If using, add a few drops of green food coloring to enhance the color.
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Let it Sit: Allow the marmalade to rest for about 10 minutes while you prepare containers.
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Stir and Jar: Stir the mixture thoroughly to ensure even distribution and then ladle it into jars or containers. Make sure to leave 1/4 inch of headspace for canning or 1 inch if you are freezing.
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Process the Jars: If you are canning, process the jars in a hot water bath for 10 minutes (15 minutes if you are above 6,000 feet).
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Cool Down: Allow the jars to cool for 24 hours, ensuring that they seal properly before storing. Store opened or unsealed jars in the refrigerator.
HOW TO SERVE Old Fashioned Lime Marmalade
Old Fashioned Lime Marmalade is versatile and can be enjoyed in many ways. The most common way to serve it is on warm toast, bagels, or English muffins. Spread it on pancakes or waffles for a refreshing twist. You can also use it as a filling for donuts, cakes, or pastries. If you love to bake, consider using the marmalade in cookies or thumbprint treats. For a simple dessert, serve it with cream cheese or over yogurt. Its bright flavor enhances many dishes and adds a zesty flair to your meals.
STORAGE & FREEZING: Old Fashioned Lime Marmalade
Proper storage is key to keeping your Old Fashioned Lime Marmalade fresh. If you have canned the marmalade, it can be stored in a cool, dark place for up to a year. Make sure the seals are tight. Once opened, the jars should be kept in the refrigerator and consumed within a month. If you prefer to freeze the marmalade, ensure it is in a freezer-safe container, leaving room for expansion. Frozen marmalade can be kept for up to a year as well.
SERVING SUGGESTIONS
When it comes to serving Old Fashioned Lime Marmalade, the options are plenty. Here are some ideas:
- Serve it with cream cheese on crackers as an appetizer.
- Use it in a marinade for grilled chicken or fish for a citrusy flavor.
- Pair it with cheese, like goat cheese or brie, for a perfect cheese board addition.
- Use it in cocktails for a fun twist; mix it into a mojito or margarita!
VARIATIONS
You can customize Old Fashioned Lime Marmalade in several ways. If you enjoy other fruits, consider combining the limes with oranges for a citrus blend. You could also add spices like ginger or cinnamon for a warm flavor. If you like your marmalade with a bit of bite, consider including chopped ginger or even jalapeño for a spicy kick. Another variation is to make it more tropical by adding pineapple or coconut.
FAQs
How long does Old Fashioned Lime Marmalade last?
If canned and sealed properly, it can last up to a year in a cool, dark place. Once opened, keep it in the refrigerator and use it within a month.
Can I use bottled lime juice instead of fresh limes?
For the best flavor and texture, it is recommended to use fresh limes. Bottled juice can work in a pinch but may not provide the same freshness.
What should I do if my marmalade doesn’t set?
If your marmalade doesn’t set properly, you can re-cook it by adding more sugar and boiling it again until it reaches the proper temperature.
Can I adjust the sugar in the recipe?
Yes, you can adjust the amount of sugar to your taste preference. Just remember that sugar helps with the setting process.
MAKE-AHEAD TIPS FOR Old Fashioned Lime Marmalade
Making Old Fashioned Lime Marmalade can be done ahead of time, making it easier for you to enjoy fresh marmalade without the last-minute rush. The soaking step can be done well in advance, and the cooking process is straightforward. You can prepare the marmalade several days before you need it, allowing the flavors to develop even further. Just remember to store it in a cool, dark place or in the refrigerator if it’s in an open jar.
Your Old Fashioned Lime Marmalade is not only a treat to enjoy but also a labor of love that fills your home with lovely scents and flavors. Enjoy sharing it with your favorite people!
Old Fashioned Lime Marmalade
Ingredients
Method
- Wash the limes thoroughly under running water.
- Trim the blossom and stem ends of each lime and discard those parts.
- Slice the limes thinly using a sharp knife or mandoline, then quarter each slice for smaller pieces.
- Combine chopped limes with 8 cups of water in a large container. Stir well, cover, and let sit overnight.
- Transfer the lime mixture to a large saucepan or jam pot, and bring to a boil over medium-high heat. Continue boiling uncovered for about 40 minutes.
- Gradually add 6 cups of sugar to the boiling lime mixture, stirring constantly until dissolved. Taste and add up to 1 additional cup of sugar for desired sweetness.
- Remove from heat, cover, and let sit for 6 hours or overnight to develop flavors.
- Prepare jars or containers for storage and set up a hot water bath if canning.
- Bring the lime mixture back to a boil over high heat, stirring continuously to prevent scorching.
- Cook until the marmalade starts to firm up but is still syrupy, testing with a cold plate or candy thermometer (216°F to 218°F).
- If desired, add the freshly squeezed lemon juice and food coloring.
- Allow the marmalade to rest for about 10 minutes before stirring thoroughly and ladling into jars.
- For canning, process jars in a hot water bath for 10 minutes (15 minutes if above 6,000 feet).
- Cool jars for 24 hours, ensuring they seal properly before storing.