Ingredients with Measurements:
- 2 pounds of Rangpur limes
- 6 cups of water
- 6 cups of granulated sugar
Special equipment needed:
- Large pot
- Candy thermometer
- Sterilized jars with lids
Step-by-step instructions:
1. Wash the Rangpur limes thoroughly and slice them thinly, removing any seeds.
2. In a large pot, combine the sliced limes and water. Bring to a boil and then reduce heat to a simmer.
3. Simmer the limes for 45 minutes to an hour, or until the fruit is soft and the liquid has reduced by half.
4. Remove from heat and let cool for a few minutes. Then, use a potato masher or immersion blender to mash the fruit until it is pulpy.
5. Measure the fruit mixture and return it to the pot. For every cup of fruit, add 1 cup of sugar.
6. Heat the mixture over medium-high heat, stirring constantly until the sugar has dissolved.
7. Once the sugar has dissolved, attach a candy thermometer to the pot and increase the heat to high.
8. Cook the mixture until it reaches 220°F, stirring occasionally to prevent sticking.
9. Remove from heat and let cool for a few minutes.
10. Ladle the hot marmalade into sterilized jars, leaving 1/4 inch of headspace.
11. Wipe the rims of the jars with a clean, damp cloth and screw on the lids.
12. Process the jars in a boiling water bath for 10 minutes.
13. Remove the jars from the water bath and let cool completely before storing.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Cook the mixture until it reaches 220°F.
Serving size:
Makes approximately 6-8 8-ounce jars.
Nutritional information:
Calories: 120 per 1 tablespoon serving
Fat: 0g
Carbohydrates: 31g
Protein: 0g
Sodium: 0mg
Substitutions for ingredients:
- Regular limes can be used instead of Rangpur limes.
- Lemon juice can be used instead of lime juice.
Variations:
- Add a teaspoon of ginger or cinnamon for a spiced marmalade.
- Add a tablespoon of bourbon or rum for a boozy twist.
Tips and tricks:
- Use a candy thermometer to ensure the marmalade reaches the correct temperature for jelling.
- Sterilize jars and lids before filling them with hot marmalade to prevent contamination.
- Use a wide-mouthed funnel to fill jars with marmalade to prevent spills and messes.
Storage instructions:
Store in a cool, dry place for up to 1 year.
Reheating instructions:
Marmalade can be reheated in a small saucepan over low heat until warmed through.
Presentation ideas:
Serve marmalade on toast, scones, or biscuits for breakfast or brunch.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lime.
Pairings:
Serve with tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the marmalade is too thin, return it to the pot and cook it for a few more minutes until it thickens.
- If the marmalade is too thick, add a little bit of water to thin it out.
Food safety advice:
- Always sterilize jars and lids before filling them with hot marmalade.
- Use a candy thermometer to ensure the marmalade reaches the correct temperature for jelling.
Food history:
Rangpur limes are a hybrid fruit that originated in India. They are often used in Southeast Asian cuisine and have a tart, acidic flavor.
Flavor profiles:
Rangpur lime marmalade has a sweet and tangy flavor with a slightly bitter aftertaste.
Serving suggestions:
Serve on toast, scones, or biscuits for breakfast or brunch.
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