Lime Marmalade
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| Serves | 10 cups |
| Prep time | 3 hours, 30 minutes |
| Cook time | 2 hours |
| Total time | 5 hours, 30 minutes |
| Allergy / Intolerance | Artificial Addititives, Artificial Colours, Preservatives |
| Suitable for | RPAH Elimination Diet – Very High Chemical |
| Meal type | Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Website | Taste.com |
Delicious lime marmalade
Ingredients
- 2kg limes (fresh with good skins)
- 2kg white sugar
- water
Directions
| 1. | Soak the limes in warm water for about 3 hours then dry. Cut the limes in half and juice. Set the juice aside. |
| 2. | Slice the skins of the limes into thin slivers, cutting out the bit at the top where the stick is. |
| 3. | Place the skins in a large pan and add half the juice. Add enough water to cover the skins. Bring to the boil then allow to simmer until the skins are tender, about 1 hour. |
| 4. | Add the sugar and the remaining juice to the skins and stir until the sugar dissolves. |
| 5. | Bring to the boil, stirring and cook until the mixture starts to thicken and gel, about 20 minutes. To test the marmalade, put a small plate into the freezer for about 5 minutes. Put a dollop of marmalade onto the plate and run your finger through the middle. If the marmalade doesn't run back into the line, it is at setting point. |
| 6. | Pour into sterilised jars and seal. |
Note
Very high salicylates and amines, low glutamates
