Marmalade takes a bit of effort but if you have some time on your hands it is well worth making. Makrut lime skins are so thick it is easy to peel off the zest without the pith
Moorish Makrut Marmalade
- 1 Kg Makrut limes
- 1.75 Kg White sugar
- 2 L Water
- Thoroughly wash fruit, halve, slice off as much of the peel as you can and squeeze out the pips and juice into a sieve to separate the pips from the juice. I find the easiest way is to cut the limes in half, and use a mortar and pestle to squash the juice out. You could also pop them into a bowl and use the end of a rolling pin to squash them.
- Place pips into a muslin bag. Tie it up and place in saucepan;
- Slice peel into shreds, add to saucepan;
- Add water to the juice to make up to 2 litres in volume. Pour into the saucepan, bring to the boil and then simmer gently for two hours with the lid off. Stir regularly;5. Remove the muslin bag and let it cool so you can handle it. Squeeze out as much juice as possible.. The juice contains pectin needed to make the jam set.
- Stir in sugar, bring jam to the boil on a moderate heat, stirring well, then boil for fifteen minutes;
- Test jam has reached thickening point by cooling a small amount on the back of a spoon. If it looks thick enough it is ready
- Bottle in sterilised jars before it cools and sets.