Last marmalade of the season

Birthday brunch with Bill

Ingredients:

1 kg of home-grown / organic limes (I use the sweet, yellow-skinned variety that we grow at Hōkio Beach) 2 kg of sugar 4 cups of hot water

Recipe

• Slice the 1kg limes with a mandolin, and chop roughly; reserve the juice created.
• Place chopped limes in a large casserole dish with the 4 cups of water and bring to the boil; then add the reserve lime juice. (If you want you can add extra squeezed juice of 2–3 limes for extra tartness at this point).
• Add 2kg of sugar, stir in, and hard boil for 5–10 minutes - ensure you reach 104C (the sugar set point)
• Pour the hot liquid into pre-sterilised preserving jars, seal and allow to cool. You will need around twelve 250ml jars.

You can adjust all the quantities - e.g. 500g of limes; 1kg of sugar; 2 cups of hot water; 6+ jars - as needed.

Hōkio Lime Marmalade.

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