zoom Mojito marmalade

    Save to your scrapbook

    Mojito marmalade

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Mojito marmalade

    • Vegetarian
    • Preparation time: 30 minutes + overnight soaking
    • Cooking time: 2-2½ hours
    • Total time: 2½-3 hours + overnight soaking

    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars