Sunday, June 26, 2011

stand in lime

lime and ginger marmalade

16 large limes
6 cups water
6 cups sugar
2 teaspoons finely grated, fresh ginger

Slice the limes in half lengthways, then slice each half thinly, discarding the seeds. Place in a bowl, cover with the 6 cups of water and leave to stand overnight.

Next day, pour into a saucepan and simmer for about an hour or until soft. Add the sugar and stir over high heat til dissolved.

Then, bring to the boil and boil rapidly, uncovered and without stirring (or you'll cause the sugar to crystallize) for approximately 20 minutes or til a teaspoon of jam mixture jells on a cold saucer.

Remove from heat, add ginger and stand for 10 minutes before pouring into hot jam jars and sealing.

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