Lime and Ginger Marmalade

As my bio suggests, I am the most happiest with a pot of  jam bubbling on the stove. Autumn in the Northern Rivers of  New South Wales, Australia, sees the citrus trees weighed down with an abundance of glorious citrus of all types.  I detest waste, so after you have given most of your friends limes the rest can be used for jam.  I am always on the lookout for an easy marmalade recipe and this one from ABC radio is ideal as it does not involve a lot of effort chopping the fruit.

Note to self though increase the quantity of ginger to give more impact.

Ingredients

16 organic limes
6 cups of water
6 cups of sugar
2 Tablespoons (or more) of grated fresh ginger.

Method

Slice the limes in half lengthways, then slice each half thinly, discarding the seeds. Place in a bowl, cover with the 6 cups of water and leave to stand overnight.

Next day, pour into a deep saucepan and simmer for about an hour or until soft. Add the sugar and stir over high heat until dissolved.

Then bring to the boil and boil rapidly, uncovered and without stirring for approximately 20 minutes or until a teaspoon of jam mixture jells on a cold saucer.

Remove from heat, add ginger and stand for 10 minutes (this helps the peel distribute evenly) before pouring into hot sterilised jars and sealing.

Happiness is

Mamma Marmalade