My lime tree has been a crazy producer this year. I have been overwhelmed the past couple of weeks with ripe limes that I did not want to waste.
Although I am not complaining… last year I had a grand total of 2. This year I have picked 33 so far and there are still a good handful left on the tree!
I wanted to be able to capitalize on this large harvest because I am not sure if it is going to be like this every year—this past winter was unusually mild and I think it encouraged my lime tree live it up. So I started thinking of ways I could preserve my limes and thought a marmalade would be perfect.
I found this recipe online from One Perfect Bite and since it called for lemons, I threw in a couple of meyer lemons I had on hand (plus they are pretty much the best lemons ever anyway). I have made jams in the past but usually use pectin to get it to gel. This recipe didn’t call for pectin so I thought it would test my jam making ability. Plus marmalade is a little different than jam anyway.
(Just a note: I didn’t put the recipe here because I pretty much stuck to this one.)
At first all was well, but then after almost an hour of boiling and the mixture not seeming to “sheet” (seriously next time I will use a candy thermometer… I thought I could wing it) I gave up and went ahead and canned the marmalade mixture. Then after all was sealed I started getting concerned with it’s liquidly appearance. So I decided to give it till the morning to see if it would set.
I had nightmares that night about jars of ruined marmalade.
But the morning brought good news and my lime and meyer lemon marmalade set! So, so glad!
Lime marmalade seems kind of strange, but the flavor is great. Of course it would taste delicious on toast or a scone, and I can only imagine making some amazing lime-inspired desserts with it. Plus you can definitely use it in a marinade. In fact, I used it last night to marinade a steak and it was delicious!
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