Lime Marmalade

Instructions

1. Wash the limes thoroughly under running water to remove any dirt or residue.

2. Zest all the limes using a fine grater, being careful to only get the green part of the peel, avoiding the bitter white pith beneath.

3. Once zested, slice the limes in half and juice them into a measuring cup. You'll need 1 cup of fresh lime juice for this recipe.

4. In a large, heavy-bottomed saucepan, combine the lime zest, lime juice, and water. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes to infuse the liquid with lime flavor.

5. Add the sugar to the saucepan, stirring until completely dissolved. Increase the heat to medium-high and bring the mixture to a rapid boil.

6. Continue boiling the marmalade, stirring frequently, until it reaches the setting point. To test if the marmalade has reached the right consistency, place a small amount on a chilled plate – it should gel and wrinkle when pushed with a finger.

7. Once the marmalade has reached the desired consistency, remove the saucepan from the heat and skim off any foam that has formed on the surface.

8. Pour the hot marmalade into sterilized jars, leaving a quarter-inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.

9. Seal the jars with sterilized lids and rings, then process them in a water bath canner for 10 minutes to ensure proper preservation.

10. After processing, remove the jars from the canner and let them cool at room temperature. Check the seal on each jar – the lids should be concave and firmly sealed.

11. Store your homemade Lime Marmalade in a cool, dark place for up to a year. Once opened, refrigerate any remaining marmalade and consume within a few weeks.