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Makes: about 2kg
8–10 limes (about 650g in total)
2 unwaxed lemons
1.5kg granulated sugar
25g pack fresh mint, leaves finely chopped
5 tbsp rum
1. Wash and dry the fruit then cut in half and squeeze the juice into a jug. Cover and set aside. Place the squeezed fruit halves in a bowl with 1.4 litres of cold water and leave overnight to soften.
2. The following day, scoop out the white membrane from the fruit halves with a spoon and tie in a muslin bag. Cut the peel into fine even shreds and place in a preserving pan with the soaking water, muslin bag and reserved juice. Gently simmer, uncovered, for 1½ to 2 hours until the peel is tender and the contents of the pan reduced by almost half.
3. Warm the sugar in a roasting tin in a low oven (150°C, gas mark 2) for 5–10 minutes. Meanwhile, remove the preserving pan from the heat, take out the muslin bag and squeeze firmly between 2 plates to remove all the liquid — this contains the pectin and is important for a good set. Add the warmed sugar and stir until completely dissolved. Return the pan to the heat and bring to
a fast boil. Test for setting point after 10 minutes — place a little marmalade on a chilled plate, run a finger through it and if it wrinkles it's ready. If not, return to the heat and check again every 5 minutes or so until the marmalade is set.
4. Skim any foam from the surface with a slotted spoon, stir in the rum then leave the marmalade to cool for 5–10 minutes until a skin forms on the surface. Stir in the chopped mint and pour into warm, sterilised jars — see the Cook's Tip on page 38. Seal, label and store in a cool, dark place for up to a year. Once opened, store in the fridge for up to a month.
Typical values per serving:
per 15g serving
This recipe was first published in Tue Dec 29 11:24:00 GMT 2015.