April 9, 2012
It started with a reader’s comment on my February 20th post. She suggested using some of the lime harvest to make lime ginger marmalade. I did so this past week. Though I make dozens of jars of orange marmalade every year, (mostly to give away) I never thought of using limes for marmalade. Seems Hawaiian, though the recipe came from Australia.
The lime ginger marmalade recipe I chose only needed nine of my limes, 650 grams. I changed the recipe to add 1.5 tablespoon lemon juice and processed the jars in a water bath.
My son dropped by while I was making the marmalade. We taste tested without, then with ginger and both agreed the ginger mutes the bitter edge of the limes.
He caught me in the process. The recipe makes eight cups of marmalade.
Would this be gilding the lily? Thanks to Andrea, the reader who suggested lime ginger marmalade.
