Gin And Lime Marmalade Recipes

LEMON OR LIME MARMALADE

Steps:

• With a sharp paring knife remove the outer peel of the lemons, you do NOT want any pith.
• Slice the peel into paper thin slivers and set aside.
• Remove pith from fruits and slice the lemons as thin as you can, removing any seeds.
• Dont use the end slices.
• Measure the peel and lemon slices, you will need 4 cups.
• Place in a large non-reactive bowl-I use glass, and cover with the 12 cups water.
• Cover and let stand overnight.
• The next morning place the lemon/water mixture into a large pot over medium heat and cook, covered, for 20 minutes or until the lemon rind is tender.
• Remove from heat and measure-you should have 12 cups.
• Return to pot and measure in 12 cups of sugar.
• Cook over medium heat, stirring constantly until the sugar dissolves.
• Turn heat up to medium high, bringing product to a gentle boil-still stirring constantly.
• Boil to gel point.
• Remove from heat and skim off foam.
• Ladle into clean hot jars, leaving 1/4 inch head space.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• If you live at a higher elevation please consult altitude chart.

LEMON-LIME MARMALADE

Steps:

• Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces.
• Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
• In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the pith. Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 1/2 cups of segments and juice.
• Add the segments with juice and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes longer.
• Stir in the remaining 5 cups of sugar and butter and bring to a full rolling boil, stirring constantly.
• Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
• Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade (if you skip this step you will end up with all of your zest floating to the top of your jars!).
• Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
• The jars need to sit for 2 weeks before you taste to let the marmalade mellow and lose some of its bitterness. I usually get somewhere between 3 and 4 pints from this recipe!

GIN AND LIME MARMALADE

Steps:

• 1.Cut the limes in half and juice them all. Pour the juice along with the water into a large stainless steel plan. Scrape the membrane and pips out of the remaining lime halves and save it in a bowl.
• 2.Chop the membranes up either by hand or in a small food processor, then sit on top of a square of muslin and then gather up the edges and tie securely with string and pop it into the pan, tying it to the handle so it doesn't bob about too much.
• 3.Next finely slice the lime halves into the thinnest strips you can manage and pop them into the pan to soak overnight - they're pretty tough so it's worth doing this to make your marmalade softer to eat
• 4.The next day bring the pan to the boil with the lid on, then turn the hob down to the lowest setting and allow to simmer for two hours. Your kitchen will smell of zesty citrus.
• 5.Meanwhile, pop your sugar into an ovenproof bowl and war
• 6.Remove the muslin wrapped lime innards from the pan, squeezing gently to remove any excess juice. Add the warmed sugar and dissolve over a low heat, then turn the heat up until the liquid churns up into a rolling boil. Take your jars out of the oven and place onto a wooden board. Pour approx one teaspoon of gin into the bottom of each jar.
• 7.Keep the rolling boil up until you reach setting point. This can take 5 minutes, but always seems to take me more like 20 mins. Keep checking by plunging a wooden spoon into the marmalade, lifting out and twisting until the liquid runs off. If you're left with a droplet that hangs stubbornly from the spoon like a flake without dripping, then you've reached setting point. Don't fret, just keep boiling until it happens. Turn the heat off and push any scum that's formed on the surface to the side with a metal spoon and then lift out and into a dish. (I like to spread this on toast later)
• 8.Ladle the marmalade into a jug and pour into the jars and fill to just under the brim and then seal with lids. Allow to cool completely before labelling.
• t's much easier to process the limes if they're room temperature. If they're straight out of the fridge they'll be tougher and won't yield as much juice. You can pop them in a bowl of warm water to soften them if you're in a hurry.