The abundance of limes led me to attempt making lime marmalade for the first time. I hoped to produce marmalade to rival 'Roses Lime Marmalade', an all-time favourite!
I found a recipe, enlisted a friend to help cut the lime flesh into slivers, supply sugar and enjoy half of the end product and looked forward to a very social afternoon of preserve making!
Neither of us had ever made marmalade before, but we eagerly awaited the success of our efforts.
Having followed the recipe carefully, the time came to test "setting point".
The mixture remained runny and no skin formed on the bit I decanted onto a plate and popped in the fridge.
I repeated this step a little later, and again and again.
By 1 am, I was consulting my trusty 1970-something edition of 'Cookery the Australian Way', for "faults that may occur".
More sugar perhaps will fix the problem?
More time and back to the setting point test.
Thwarted, and ready for bed as it was now 2.00 am!
This morning I texted my marmalade making friend and informed her we had a fabulous batch of lime cordial!
I am having another go. This time I will make half the quantity and prepare the ingredients and leave overnight to maximise the pectin's impact apparently, according to 'Cookery The Australian Way'. What a shame the recipe we used did not include this step.
Follow my blog to see if leaving the prepared citrus overnight is the key to successful marmalade.
Meanwhile, I can now offer guests exceptional brandy, lime and sodas as an apperitif!