From the kitchen of One Perfect Bite...We are going green this week and will be featuring recipes that are environmentally friendly or use ingredients that are green in color. This has been a difficult growing season for small farmers and gardeners in the Pacific Northwest. A late spring delayed planting. Heavy and persistent rain, accompanied by hail and high winds, damaged crops once they were in the ground. As a result berries, fruits and vegetables were late to market and their quality is poor. I normally do a lot of preserving at this time of year. Truth be told, there's not much worth putting by this season. The flavor of the blueberries is marginal and blackberries are not sweet enough for my purposes. Local corn and tomatoes are just now starting to come to market and colder nights have pretty much assured that my tomato plants are going to have gorgeous foliage but set no fruit. All of that means I have time to play and experiment in the kitchen. Today's recipe is a playful experiment that turned out well. The original recipe came from the Los Angeles Times nearly two decades ago. I held on to it because it seemed easy and required so few ingredients. As it turns out, it's a great recipe and I recommend it to those of you who like marmalade. Limes, thanks to our local warehouse stores, are abundant and inexpensive, and, for that reason, I decided to use them in this recipe. You can of course use lemons or grapefruit, as long as they can be very thinly sliced. Since no pectin is added to this recipe, a candy thermometer would be most helpful in determining if the fruit has cooked long enough to set. Even then, it is best to use your "eye" to conduct a sheeting test before pouring the mixture into sterilized jars.
This diagram might help. Sheeting syrup looks like this when it drops off a spoon.
I hope you'll give this recipe a try. The lime marmalade is wonderful with crumpets, muffins and scones. It can also be use to make a great marinade and sauce for chicken. Here's the recipe.
Lime Marmalade...from the kitchen of One Perfect Bite courtesy of the Los Angeles Times 1992
Ingredients:
3 cups thinly-sliced unpeeled limes
1 cup thinly-sliced lemons, unpeeled, seeded
3 quarts water
9 cups granulated sugar
Directions:
1) Combine lime and lemon slices and water in large kettle. Bring to boil and boil 20 minutes, or until peels are tender.
2) Drain, reserving liquid. Measure liquid, adding enough water to make three quarts. Return liquid to kettle with fruit and sugar. Bring to boil and cook rapidly until mixture sheets off spoon or to 221 degrees F on a candy thermometer. Pour boiling hot into hot sterilized jars and seal. Yield: 6 to 8 half-pints.
You might also enjoy these recipes:
Orange Fennel Marmalade - My Man's Belly
Golden Marmalade - Drick's Rambling Cafe
Rhubarb, Tangelo and Cardamom Marmellata - Luna Cafe
Kumquat Marmalade - Recipe Girl
Fig Marmalade - Gourmet Recipes
Seville Orange Marmalade - David Lebovitz
Meyer Lemon Marmalade - Simply Recipes
Balsamic Onion Marmalade - One Perfect Bite
This post is being linked to:
Smiling Sally - Blue Monday
