Lime Marmalade

Lime Marmalade

Tart, simple lime marmalade, favourite of Dads everywhere!

Lime Marmalade
1.2kg Limes
800 grams Lemons
Additional juice of 2 lemons, reserved
2.5 kg sugar
¼ teaspoon of salt

Wash all fruit in hot water, ensuring all wax, labels and imperfections have been removed.  Using a zester, remove all zest from the fruit and place in a large heavy bottomed pan with the salt. 

Trim all pith from the fruit pulp and discard pith (the white bits - they are tough and can be bitter).  Dice the flesh and add to the pan, covering with the sugar and the additional lemon juice.  Turn on the heat, allowing the sugar to warm through before increasing the heat to boiling point.  Bring the mixture to the boil, stirring constantly for 10-15 minutes or until the desired consistency is reached.  Skim out any remaining pips or scum.  

To test for setting place a saucer in the freezer and dab hot marmalade onto the plate.  If the skin wrinkles when you run a spoon through it as it cools the marmalade should set well. 

If setting is not progressing, commercial setting agent can be added, alternatively add an additional cup of sugar dissolved in lemon juice.

Ladle into prepared jars - should yield at least 6 good-sized jars.