Lemon and Lime Marmalade
| Makes: 2.2kg (5lb) | Course: Accompaniment | Category: Marmalade | Machine: Cooking machine | Total time (min.): 180 plus cooling |
A zingy and tangy marmalade. Perfect on toast.
Ingredients
- 700g (1½lb) lemons and limes, washed and dried thoroughly, About 3 lemons and 6 limes
- 1.7 litres (3 pints) water
- 1.4kg (3lb) preserving sugar
Tools
- Citrus juicer
Method
- Wash the lemons and limes and dry thoroughly. Using a potato peeler, peel off the rind, cut into thin strips and set aside.
- Cut the lemons and limes in half. Using the citrus Juicer, extract the juice and save any pips. Chop the pith and any membrane from squeezing and tie in a large piece of muslin with the pips.
- Place the peel, muslin bag, lemon and lime juices and water in a preserving pan. Bring to the boil and then simmer gently, uncovered, for about 1½ – 2 hours or until the peel is quite soft and the liquid reduced by about half. Remove the muslin bag, squeezing the juices back into the pan.