This marmalade was inspired by some home made marmalade I had in Portugal. This is no insipid sweet green jelly. It has an intense flavour, a rich deep colour and is not overly sweet. If you prefer it sweeter use half as much sugar again. I did n’t have a complete recipe so have been experimenting. This is my third attempt and now very close to the original.
…..and then I thought of adding rum…
350g Muscavado sugar
650g Golden granulated sugar
700 ml water
Rum to taste (add some to the marmalade as well if you like!)
Put 5 clean jam jars with lids separate on a baking tray and into an oven on gas mark 1
Leave the limes whole and cook with the water for 15 min in a pressure cooker. In the original marmalade the limes had been sliced first.
Or simmer in an open pan until the rinds are soft, stir and make sure it doesn’t boil dry.
Put in a food processor or Thermomix and process so that the peel breaks into smallish pieces. Add the sugar and cook until the setting point is reached. Usually when the thermometer says 105C You’re there when a sample will set on a saucer. I love that bit as I usually get to taste several samples before it is ready.
Pour into the hot jars and immediately screw the lids on tightly.
I have experimented by adding some rum to one of the jars. I didn’t put the lid on this one, waited till it was cool and added some rum.
About 5 teaspoons (25ml) per 1lb pot (454g) tastes good.
With my first 2 attempts it was problems with texture rather than flavour. One was over processed, too watery and didn’t set.
With the other, I cooked the limes in the microwave, the peels were rock hard and there wasn’t enough water!