Before I had my own fruit trees, I had never truly experienced a glut. In that relatively narrow window where you go from nothing to bucket loads, you have to find creative avenues for using the surplus. So much can be eaten fresh, the neighbours will no doubt welcome some and the rest can be preserved to spread that glut out generously over the year.
Limes make a wonderful marmalade and that sweet/tart balance is well complemented by the extra zing of the ginger.
- 1 kg limes
- 1.5 kg caster sugar
- 2 tbsp finely grated ginger
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: overnight
Makes 4 x 200 ml jars
Remove the tops and bases from the limes, discard and then thinly slice the remaining fruit. Transfer the cut fruit to a large mixing bowl and cover with water (about 1.5 litres). Leave the fruit to stand in the water overnight in the fridge to help alleviate some of the bitterness in the rind.
The next day, pour the contents of the bowl into a large heavy-based saucepan and bring it to the boil over high heat. Continue to boil for 1 hour or until the rind is soft.
Measure how much fruit mixture there is at this stage and for every 250 ml (1 cup), add 220 g (1 cup) of sugar, along with the grated ginger.
Return the saucepan to a rapid boil and cook for about 15 minutes or until the jam reaches 105˚C on a sugar thermometer. Alternatively, put a few saucers in the freezer; when the boiling mixture appears to thicken, spoon some onto the cold plate. Once the jam has cooled on the plate, use your finger to slowly push the jam, if the surface wrinkles ahead of your finger, then the jam has set.
Transfer the hot jam into sterilised jars and seal.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Louise Page. Creative concept by Belinda So.