Lemon Lime Marmalade Recipes

LEMON AND LIME MARMALADE

Steps:

• Begin by measuring 3 pints (1.75 litres) of water into a preserving pan, then cut the lemons and limes in half and squeeze the juice out of them. Add the juice to the water, and place the pips and any bits of pith that cling to the squeezer on the square of muslin (laid over a dish or cereal bowl first). Now cut the lemon and lime peel into quarters with a sharp knife, and then cut each quarter into thinnish shreds. As you cut, add the shreds to the water and any pips or spare pith you come across should go on to the muslin. The pith contains a lot of pectin so don't discard any, and don't worry about any pith and skin that clings to the shreds - it all gets dissolved in the boiling. Now tie up the pips, etc loosely in the muslin to form a little bag, and tie this on to the handle of the pan so that the bag is suspended in the water. Then bring the liquid up to simmering point and simmer gently, uncovered, for 2 hours or thereabouts until the peel is completely soft - test a piece carefully by pressing it between your finger and thumb. Towards the end of the simmering time pre-heat the oven to gas mark 3, 325°F (170°C). Pour the sugar into a roasting tin, lined with foil, and place it in the oven to warm gently for 10 minutes. At this point pop the saucers into the freezing compartment of the fridge. Next remove the bag of pips and leave it to cool on a saucer. Then pour the sugar into the pan and stir it now and then over a low heat until all the crystals have dissolved (check this carefully, it's important). Now increase the heat to very high, and squeeze the bag of pips over the pan to extract all of the sticky, jelly-like substance that contains the pectin. As you squeeze you'll see it ooze out. You can do this by placing the bag between two saucers or using your hands. Then stir or whisk it into the rest. As soon as the mixture reaches a really fast boil, start timing. Then after 15 minutes take the pan off the heat and spoon a little of the marmalade on to one of the cold saucers from the fridge and let it cool back in the fridge. You can tell - when it has cooled - if you have a 'set' by pushing the mixture with your little finger: if it has a really crinkly skin, it is set. If not, continue to boil the marmalade and give it the same test at about 10-minute intervals until it does set. After that remove the pan from the heat (if there's a lot of scum, most of it can be dispersed by stirring in half a teaspoon of butter, and the rest can be spooned off). Leave the marmalade to settle for 20 minutes before potting into jars that have been washed thoroughly in warm soapy water, rinsed, dried, then warmed in a medium oven for 5 minutes. Label when completely cold.

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

LEMON-LIME MARMALADE

Steps:

• Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces.
• Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
• In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the pith. Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 1/2 cups of segments and juice.
• Add the segments with juice and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes longer.
• Stir in the remaining 5 cups of sugar and butter and bring to a full rolling boil, stirring constantly.
• Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
• Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade (if you skip this step you will end up with all of your zest floating to the top of your jars!).
• Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
• The jars need to sit for 2 weeks before you taste to let the marmalade mellow and lose some of its bitterness. I usually get somewhere between 3 and 4 pints from this recipe!

ORANGE AND LEMON MARMALADE

Steps:

• Sterilise the jars and keep them warm.
• Wash and dry the fruit thoroughly. Cut off the ends and discard.
• There are many ways to cut up the fruit and peel.1. Using a moderately coarse grater, grate off the peel and white pulp. Cut the flesh into thin slices, removing the seeds.2. Squeeze the juice out and cut the half skins into quarters and put them through the blender until fairly fine. 3. Cut the unpeeled fruit into quarters and then slice it thinly. The slices should be around 1mm or slightly less than 1/8 inch thick.Use only unblemished skin. If less rind and more jelly is preferred, cut the skins off and use only half of them.
• Combine the peel and flesh and measure in cups how much there is.
• Place the peel and flesh into a large saucepan and add 3 cups of water for each cup of peel and flesh.
• Bring to the boiling, then put a lid on the saucepand and boil for 15-20 minutes until the peel is well cooked.
• Remove from heat, cool slighlty and then measure the pulp in cups.
• Return to the saucepan and bring to the boil.
• Add 1 cup of warmed sugar for each cup of the cooked pulp that you measured (two steps above).
• Boiling for 20 minutes, stirring occasionally with a wooden spoon. Remove any white residue that gathers. Depending on the amount of pectin in your fruit, you may need to cook for a bit longer than 20 minutes.
• To test when done, place a tsp amount onto a chilled saucer (on that has been sitting in the freezer for a few minutes). Let the marmalade cool and the gently push it. If it wrinkles and seems thick, it is ready.
• Take off the heat and stir to distribute the fruit and peel.
• Ladle the marmalade into the warm jars.
• Use a damp cloth to wipe spills around the rim of the jars. Seal with the lids.
• Store the jars in the fridge for up to 4 weeks. You could also transfer the cold jam to a freezer safe container and freeze for up to 3 months.
• If putting up for storage, use a hot water or steam canner to properly seal lids, according to canning instructions.

TRADITIONAL CITRUS MARMALADE

Steps:

• Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
• Wash the fruit very well and dry with paper towels. Using a very sharp knife, cut each piece of fruit in half lengthwise. Next, very thinly slice across each piece of fruit. Once sliced, cut each slice into roughly one-inch pieces.
• Place all fruit into a large sauce pan or pot. Add the water and bring to a boil. Cover continue to gently boil for 45 minutes.
• Add the sugar and stir until dissolved. Bring to a boil. Continue to boil uncovered over medium heat for one hour - stirring frequently.
• In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
• Ladle the marmalade into prepared mason jars using a funnel to prevent the sauce from touching the rim of the jars.
• Use the non-metallic bubble remover to remove any air bubbles.
• Wipe down the rim of each jar with a damp paper towel to ensure no sauce has come in contact with the rim.
• Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
• Screw on the screw bands until firm - do not apply pressure! Just use your fingertips to tighten the screw bands.
• Using the jar lifter, place the jars into the water bath canner with the boiling water. Do not place the lid on the canner.
• Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
• Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.