Lime Marmalade

Lime Marmalade
Big Sur Bakery

Yesterday I posted a recipe for a Lime Meringue Tart which called for a dollop of Lime Marmalade as a garnish.  I really enjoy orange marmalade with my breakfast toast and believe the Lime Marmalade will be a welcome change and something to wake up those taste buds in the morning.

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Ingredients:

10 Bearss limes or 15 conventional limes

4 thumb size pieces of fresh ginger

1 cup freshly squeezed lime juice

2 to 3 cups sugar depending on tartness

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Directions:

Take 3 limes and cut them into halves lengthwise.  Place the limes on a cutting board and slice them into 1/8 inch-thick half moon slices with a sharp knife.  Cut off both ends of the remaining fruit, shave off the rind from top to bottom with a sharp knife,revealing the flesh of the citrus leaving no pith. Throw away the cores and peels.  Cut each lime into quarters and cut away the core.   Place the half moon slices and the fruit segments in a stainless steel pot.  Add 2 1/2 cups  of water and bring to a boil.   Reduce the heat until the rinds of the half moons are soft, about 10 minutes.  Remove from the heat.

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Peel the ginger with a vegetable peeler or a spoon, and place the pieces in a small pot.  Add water to cover and bring to a boil.  Strain and rinse the ginger under cold water.  Place the ginger in a blender, add the lime juice and blend until the ginger is completely pureed.  Add the ginger mixture to the cooked lime and mix to combine.  Refrigerate overnight or until very cold.

Add the sugar to the lime mixture and bring it to a boil.  Reduce the heat to a simmer and cook until the mixture registers 219^F.  To determine if the marmalade is done, spoon a dollop onto a chilled plate.  If it doesn't spread, it's ready.