It’s the perfect time of year to make marmalade, with citrus falling on the ground and the ginger leafless in the greenhouse. Lime and Ginger Marmalade uses both, and is delicious. It was easy to make, although it happened over 2 days.
The recipe asks for 6 limes, 6 cups of water, and 1.5 kilos of sugar, but our limes were not especially large, so we used 7 limes, 6 cups of water, and 7 cups of sugar (1.5 kilos).
We thinly sliced the limes using a mandolin, which made it very fast. If I used bigger limes I think I would cut them in half after slicing.
We did this one evening and put them in a bowl with 6 cups of water. This water will become the gel, so I suppose the soaking is just to get the flavour of the rind dispersed through the water.
The next evening, we measured the fruit and added 1 cup of sugar for each cup of fruit. This measured to just under 7 cups, so I added 7 cups of sugar, (almost exactly 1.5 kilos). I boiled this in my biggest soup pot, which is huge. This was lucky as it started to overflow when we got to 12 minutes of boiling without stirring. Luckily it was already testing ready on the cold saucer test, so I added the 2 tsp of grated fresh ginger and bottled it.
It made a lovely pale gold softly gelled marmalade with little green stripes of rind.