… make a shitload of marmalade! I was recently gifted with a bag of home-grown limes (thanks Sue!), so took Cornersmith‘s Bitter Lime Marmalade for a spin. On a freezing and wet winter’s day, there’s something pleasingly provincial about standing over a stove and making a huge pot of subtly sweet and citrus-heavy marmalade. It’s process that’s not too different from bog-standard jam-making, just requiring a little more pre-cooking prep and resulting in something decidedly more adult than a sweet berry-laden jam. The marmalade ends up a lovely golden honey colour, flecked with hints of emerald green lime rind, and tastes incredible smothered on generously buttered rye toast.
Halve and juice a kilogram of limes, then flatten the de-juiced halves and slice into match-sticks. Throw the juice and sliced rind into a very large pot with 3 litres of water and bring to the boil, then simmer for around 90 minutes or until the rind is soft and translucent. Turn off the heat and pour in 1.5kg of sugar, slowly and in batches, stirring until all the sugar has dissolved. Bring the mixture to a medium heat and and boil steadily for around half an hour, or until the marmalade has set (The Kitchn is my go-to for jam-setting tips). Ladle the marmalade into steralised jars, and once cool, store in the fridge or pantry.
Adapted from Cornersmith – Recipes From The Cafe & Picklery, Alex Elliot-Howery and James Grant.