This is such a lovely recipe. Although it is called a jelly, it could be classed as a jam or marmalade too.
I like to serve it with cheese, especially a good piece of Brie or strong cheddar I have eaten it on toast, on scones, and my latest favourite is tossing sweet potatoes in it before roasting them. It will also give a good flavour to roast fruit.
I gave a jar to a friend and she used it on snoek instead of using apricot jam, and everyone loved it. You can see it’s a very versatile condiment. If you want a sharper taste you can replace the limes with lemons, or use equal quantities of oranges and limes/lemons. Like most recipes, it can be altered.
Thyme and Citrus Jelly
A versatile recipe using oranges and limes flavoured with thyme. Use it for sweet and savoury dishes, in much the same way as you would use a jam, marmalade or even a chutney. If you prefer a sharper taste replace the limes with lemons, or use equal quantities of oranges and lemons. A jelly is usually very smooth and clear, but I use a sieve to strain it and also push the juice out when it stops dripping. It is is quicker and less is wasted, but it means few bits of pulp go through. I like the texture, but if you prefer a smooth, clear jelly, use a jelly bag or a piece of very fine muslin.As a vegetarian, I use it with cheese, veggies, fruit and baked goods. Meat eaters, it goes well with fish, chicken, cold meats and lamb. Two of my favourite ways to cook with it are;Toss sweet potatoes in this jelly combined with olive oil and then roast them, and add a few sprigs of fresh thyme to the pan. It gives a gooey texture and amazing flavour.Cut peaches or apples in half, smear the jelly on the cut side and then roast the fruit. Serve with ice cream. A match made in heaven!This recipe makes two 375g jars.
Ingredients
- 600 grams Oranges
- 300 grams Limes
- 2 Bay leaves
- 1 litre Water
- 400 grams White sugar (approximately)
- 4 Tbsp Fresh thyme, leaves stripped off stalk
Instructions
- Wash the fruit and cut into small pieces (keep the skin on)
- Place in a saucepan, add the water and bay leaves
- Bring it to the boil and then reduce to a simmer, cover the pot and cook for 1 hour
- The mix should be pulpy. If not, cook for another 10 minutes, or until it is
- Pour into a sieve suspended over a bowl. Leave for 3 hours (see note)
- Gently push down on the remaining pulp with a spoon. This will give you more juice and some of the pulp will go through too.
- Measure the juice into a clean pot and add 75g sugar to every 100ml liquid
- Add the thyme and bring to the boil. Boil rapidly for 10 minutes or until setting point is reached
- Remove the pan from the heat and skim the scum from the top
- Leave to cool until a skin forms and stir well to distribute the thyme
- Pour into sterilized glass jars, seal and label
- Make approximately 2 x 375ml jars
Notes
If you prefer a clear, very smooth jelly, use a jelly bag or fine piece of muslin cloth to strain it.