Lime ginger marmalade

Start your day on a zingy note with this marmalade that uses ginger to liven up your breakfast table.
Lime ginger marmalade

Lime ginger marmalade

8 cup
2H 30M



1.Slice limes thinly, remove and discard seeds.
2.Place limes in a large bowl, add water, stir to combine. Stand overnight.
3.Transfer mixture to a large boiler, bring to the boil. Reduce heat, simmer, covered, for about 1 hour, or until rind is tender.
4.Measure fruit mixture, allow 1 cup sugar to each 1 cup of fruit mixture.
5.Return fruit mixture and sugar to boiler (mixture should not be more than 5cm deep at this stage), stir without boiling over high heat, until sugar is dissolved.
6.Bring to the boil, boil rapidly, uncovered, without stirring, for about 15 minutes, or until a teaspoon of mixture jells when tested on a cold saucer (see notes).
7.Remove boiler form heat, add ginger, stand for about 10 minutes before pouring into clean jars. Seal when cold.

To test that jam gels: Place a teaspoon of marmalade on a cold saucer; place in freezer for 2 minutes. Run finger through marmalade. If surface wrinkles and jam separates, it’s ready.


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