Saturday, 25 July 2020
Real lime marmalade is golden yellow - it's official!
To take a break from knitting I have made some summer marmalade, using anything but oranges, because Seville oranges are only available early in the new year.
The dark red one the left is grapefruit and red gooseberry. Finally I have found the ideal use for the gooseberries I grow at the allotment. I was thinking of digging out the gooseberry bush, but the flavour of this marmalade is so good that the bush has had a reprieve. This batch has turned out a bit runny for my liking, a bit too much like French jam, but having discovered a great taste, I am going to have to work on the recipe.
On the right is grapefruit and plum, made with plums from a tree in the garden outside my husband's work. I haven't quite made my mind up about the flavour yet. Perhaps it needs to mature in the jar for a few days.
As for the one in the middle, I'm borderline ecstatic. It is a combination of lime and kiwi fruit. The fruit took hours to prepare, because limes have thin, hard skin so the shreds are an awful fuss, and all the kiwi seeds needed to be cut out to prevent the marmalade taking on the appearance of frog spawn. During cooking the limes change to a sludgy pond weed colour and look as appetising as cabbage soup. The magic happens after the sugar is added and the temperature is raised to reach setting point. The colour is gorgeous, showing how the bright green stuff in the shops is full of colouring. As for the taste, it was just what I was aiming for.
Now I have to see if I can master lemons. They have never lived up to my expectations.