REC: Lime Marmalade (long)
Anny Middon
Preserved: A Jam-Making Hymnal_. I got the book title wrong in my earlier
post.
Joan Hassol, the book author, writes that she got the recipe from _Gourmet
Preserves Chez Madelaine_ by Madelaine Bullwinkel.
This recipe makes 8 to 9 8-ounce jars.
<begin quoted material>
10 limes
water
Day 1: Wash the limes. With your zester, remove the peel, being careful
not to get any of the white pith (the layer under the peel) when you are
taking off the peel. Remove the white pith and discard.
Cut the limes into very thin slices, and the cut the slices into smaller
pieces. Do not chop up.
Pour the limes and juice into a measuing cup. Add an equal amount of water.
Bring to a boil in a large nonreactive pot and simmer for 10 minutes. Allow
to sit overnight.
Day 2: Repeat this cooking process.
At this point, you can do several things. I sometimes put the lime pulp
into a container and refrigerate. Then, when I want to make ajam that has
lime in it, I simply take some of the lime "mush," add it to my recipe and
continue on.
Day 3: If you want to make lime marmalade, reheat the limes once more. You
should have about a quart of lime pulp. If not, add enough water to make 4
cups.
4 cups lime pulp
7 cups sugar
Simmer for 10 minutes, being very careful not to overcook. This marmalade
stiffens up very easily. The marmalade is ready to process when it sheets
off the spoon or develops a skin when put on a cold plate in the
refrigerator fo 10 minutes.
<end quoted material>
She goes on with processing instructions which I'm too lazy to type in,
since you all know how to do it. Besides, she uses the inversion method,
and I'm a BWB girl myself.
She does however add this:
"The marmalade may take a day or two to firm up. Don't panic."
I'll add some of her recipes that use the lime pulp from this recipe. For
the most part, I won't bother with instructions, just ingredients.
---------
Lemon Lime Marmalade
6 lemons
water
2 cups lime pulp
10 cups sugar
1 package powdered pectin
In this, you do the same three-day process with the lemons as you do with
the limes. I don't know why this recipe includes pectin and the lime
marmalade recipe does not.
Makes 10-12 8-ounce jars.
------
Lime Ginger Marmalade
4 cups lime pulp
1/2 cup very finely chopped preserved ginger (more to taste)
1 package powdered pectin
8 cups sugar
I'm not 100% sure what she means by "preserved ginger." There's an Asian
product by this name that is sugar and salt preserved, but I'm thinking that
maybe she means crystallized ginger.
Makes 8-9 8-ounce jars.
------
Strawberry Lime Jam
4 cups chopped strawberries (fresh or frozen)
1/2 cup lime pulp
1 1/2 packages powdered pectin
7 cups sugar
Makes 7 to 8 8-ounce jars.
----------
She has recipes for paeach lime jam and apricot lime jam, too.
Anny
The Joneses
news:SkG5i.4060$C96....@newssvr23.news.prodigy.net...
> Here's the lime marmalade recipe I promised to post. It's from _Well
> Preserved: A Jam-Making Hymnal_. I got the book title wrong in my
> earlier post.
>
> Joan Hassol, the book author, writes that she got the recipe from _Gourmet
> Preserves Chez Madelaine_ by Madelaine Bullwinkel.
>
> This recipe makes 8 to 9 8-ounce jars.
>
> <begin quoted material>
>
Thanks for all the effort, sweetie. Some of those ones at the end looked
very interesting.
Did you ever check out that African self-support website concerning lime
marmalade? Very interesting take on it. I think the URL is in our FAQ
somewhere.
Edrena
Anny Middon
news:GEK5i.3255$u56...@newssvr22.news.prodigy.net...
> Did you ever check out that African self-support website concerning lime
> marmalade? Very interesting take on it. I think the URL is in our FAQ
> somewhere.
Couldn't find it in the FAQ -- doesn't mean it's not there. Would you mind
posting the URL?
Anny
Anny Middon
please post and let me know how it came out.
I'm curious in general to how these recipes that call for cooking something
on successive days come out. Not in pickles, because that's kind of
different. But things like marmalades and jams and other fruit or vegetable
recipes. Aren't you cooking a lot of the flavor out?
Way back when I was a kid there was a commercial on TV for some grape jelly
that made much of the fact that they didn't lose a lot of the flavor in the
cooking process. That had a cartoon that IIRC showed them grabbing the
steam and getting the flavor out of it and putting it back in the jelly.
I suspect they weren't doing anything really like that; it was a cartoon
after all. But I still think cooking fruits heavily removes some of the
flavor.
Anny
The Joneses
flavored stuff , esp. I am not ashamed to use the added pectin. I don't much
care for the freezer jams' texture, and I like making stuff I can ship back
home to the kinfolk.
Edrena