Annie has written a typically thought-provoking post about blogging. Do read it.
I commented that when I blog I upload my photos first and the words just happen around them. This post is supposed to be about lime marmalade but as well as my limey pics I uploaded a picture of the red berries lying on the ground and one of my very last jar of January 2011 marmalade. What did I see but traffic lights.
The marmalade I made here has lasted nearly two years. Charlie has decided he likes granola for breakfast and consequently our average marmalade consumption has declined.
I thought a few jars of lime marmalade would tide us over nicely until Seville orange season in January next year. But now that I've made it and the expected yield of five jars turned out to be ten jars plus a basinful in the fridge I think it may last us until January 2014.
I used the recipe for Lime and Rum Marmalade in Diana Henry's Salt, Sugar, Smoke. I reluctantly decided to leave out the 2 fl oz of white rum. Even a 35cl bottle of Bacardi is £8.50. I had dark rum but I felt that wouldn't look very attractive, besides I am saving it for a pudding that needs to be made tomorrow.*
I'm a very slapdash marmalader. I cannot be bothered to slice the peels really thinly into shreds. Instead I fling it all in the food processor -hence the big pieces of peel. I didn't bother with scraping the membrane and flesh from the peels either -too hard.
Makes about 10 450g sized jars
2 - 2.5kg of caster sugar
3 pints (about 1.7 l) water
Cut limes in half and juice. Reserve juice and cover the lime halves with water and refrigerate overnight. Presumably this helps soften the skins.
Next day drain lime halves and either shred by hand or throw in a food processor fitted with a slicing blade. Put shredded peels in a preserving pan with the lime juice and the water. Cook very gently for 1½ hours. Cover the pan with a double layer of foil to prevent too much evaporation.
Make sure the peels are really soft -cook for longer if necessary. I didn't find it necessary.
Weigh the water and fruit (easiest on an electric 'add-and-weigh' scale).
Add and equal weight of sugar. Pour it all back in pan. Stir over a low heat to dissolve the sugar.
Bring to a full rolling boil and boil for 5 mins or as long as necessary to reach setting point. mine took 5 mins.
Pot into sterilised jars. I sterilise jars by washing them and drying them out in a 100 degree oven for about 20 mins.
* Tomorrow is Stir Up Sunday -your last chance to make your Christmas pudding!