Lime marmalade

Method

1. Halve all the fruit and squeeze out the juice. Pour the juice into a large jug on your scales and top up to 2 litres (2 kilograms) with cold water.
2. Put all the fruit pips in a bowl lined with a piece of muslin. Using a teaspoon or a knife, scrape the membrane/pith out of the fruit skins, roughly chop in a food processor or by hand, then add to the pips. Tie the muslin with kitchen string to make a bag, then set aside.
3. Slice the lemon and lime skins into thin, medium or thick shreds, depending on what you prefer in your marmalade, then add to the pan (use a food processor if you wish).
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4. Pour the juice/water into the preserving pan and push the muslin bag down into the peel and liquid. Cover and leave to soak overnight to help soften the shreds.
5. The next day, slowly bring the pan to the boil, then reduce the heat and simmer gently for 45 minutes to 1 hour until the peel is very soft. If you don’t have a sugar thermometer or if you want to be doubly sure of a set, put a couple of small plates in the freezer (see Cherie’s tips, right).
6. Lift the muslin bag from the pan and leave to cool in a bowl for 10 minutes or until cool enough to handle.
7. Add the sugar to the pan and stir until completely dissolved. Squeeze the muslin bag well, so every last bit of pectin drips back into the pan. Discard the muslin and its contents.
8. Bring the liquid to the boil, skimming off the scum and froth as you go (see Cherie’s tips). Boil for 30-40 minutes or until the setting point is reached. It should read 105oC on a sugar or jam thermometer. To test for a set, put a teaspoon of the marmalade on one of the cold plates from the freezer (see Cherie’s tips). Return it to the freezer for a couple of minutes to cool, then push it with your finger – if it wrinkles, it’s ready. If the marmalade hasn’t set, boil it for another 10 minutes or so, then test again.
9. Remove the pan from the heat and give the marmalade one last skim. Leave to stand for 15 minutes – this ensures the peel is evenly distributed throughout the preserve (see Tips).
10. Ladle the marmalade into warm sterilised jars, cover with a wax disc, then seal with a lid. Label and store.