Lime Marmalade
5 servings
30 minutes
Lime marmalade is a vibrant treat with a refreshing sweet-sour harmony that has made French cuisine famous for its exquisite taste. Its origins trace back to old recipes of citrus jams used for preserving fruits during the age of sea voyages. Lime adds a zestiness while sugar balances the acidity, creating a rich texture with a light citrus aroma. This marmalade pairs excellently with fresh bread, croissants, and even cheeses, revealing a diversity of flavor nuances. Its hallmark is the subtle bitterness of the zest that deepens and makes the taste memorable. The transparent amber-green drops of marmalade not only adorn the table but also provide an invigorating burst of energy. Each spoonful is a journey into a world of gastronomic pleasure filled with sunlight and the freshness of Mediterranean citrus.
1
Wash the limes well under hot water to remove the wax. Cut them in half, then into pieces. Place in a bowl with 2 liters of water. Cover with plastic wrap and leave overnight.
- Lime: 1 kg
2
Place 2 small plates in the freezer. Pour the limes and water into a pot, slowly bring to a boil, reduce the heat, and simmer covered for 45 minutes until the fruit is soft. Preheat the oven to 120 degrees and spread the sugar on a baking sheet, placing it in the oven for 10 minutes, remembering to stir.
- Lime: 1 kg
- Sugar: 2.25 kg
3
Add sugar to the fruits and heat for 5 minutes without boiling, so the sugar dissolves. Then cook for another 20 minutes. When the jam starts to thicken, check it. Take a plate from the freezer and drop 0.25 teaspoon of jam. It should set and resemble jam. If ready, cool for 5 minutes and remove the foam.
- Sugar: 2.25 kg
4
Transfer the marmalade to hot sterilized jars, seal tightly, and turn upside down for 2 minutes. Let cool.