Blood Lime Marmalade Recipe

I absolutely love this blood lime marmalade recipe because it transforms simple ingredients into a vibrant, tangy treat that’s perfect for brightening up my morning toast. Plus, the process of making it feels like a fun, rewarding kitchen project that brings a burst of citrus joy to my kitchen.

I’m a fan of unusual citrus flavors, and that’s why I take the time to make Blood Lime Marmalade. The bright 1 kg of blood limes combined with 1.25 kg of granulated sugar and 750 ml of water produce a spread that’s sweet, but not too sweet.

It leans more toward tartness, particularly because I’ve added 2 tablespoons of lemon juice.

Ingredients

Blood limes are rich in vitamin C and possess an uncommon tangy flavor.

Provides sweetness, key for marmalade setting: granulated sugar.

Water: Necessary for dissolving sugar, combines components.

Juice from Lemons: Supplies acid—vital for the formation of the gel.

Ingredient Quantities

• 1 kg blood limes
• 1.25 kg granulated sugar
• 750 ml water
• 2 tablespoons lemon juice

Instructions

1. Wash the blood limes well under cold running water, taking care to remove all residue. Then, dry them completely before slicing.

2. Cut the blood limes into thin slices, eliminating any seeds you encounter, and gather the juice that flows out while you’re slicing.

3. In a sizable pot or canning kettle, mix the sliced limes, their juice, and the water. Let the mixture stand overnight or for about 12 hours so that the rinds will soften.

4. Soak the pan in water, then put it on the stove and heat the contents. Bring the mixture to a boil, then reduce to a simmer. Let it simmer for about 45 minutes, or until the rinds are tender.

5. Pour the granulated sugar into the pot, and stir continuously until the sugar has completely dissolved.

6. Incorporate the lemon juice into the mix and keep simmering the marmalade over medium heat.

7. Simmer the blend for 15-20 minutes, stirring now and then, until it hits the magical setting temperature (105°C or 221°F) and has thickened to your preference.

8. To determine whether the mixture has set, take a small amount and place it on a chilled plate; push it with a finger. If it wrinkles, it’s ready.

9. When the time is up, take the pot from the heat and allow it to cool for 10 minutes, stirring now and then to ensure that the fruit remains evenly distributed throughout the mixture.

10. Ladle the marmalade into clean, sterilized jars, filling them to the top. Seal the jars immediately, while the marmalade is still hot, and allow them to cool to room temperature before storing them in your pantry.

Equipment Needed

1. Colander or strainer
2. Cutting board
3. Sharp knife
4. Juice catcher or small bowl
5. Large pot or canning kettle
6. Stove
7. Large spoon or spatula
8. Thermometer (preferably candy or jam thermometer)
9. Chilled plate
10. Ladle
11. Clean, sterilized jars with lids

FAQ

• Q: What are blood limes?Blood limes are a hybrid citrus fruit. They are known for their distinct color and flavor. They are typically smaller than normal limes and have a striking reddish hue.
• Q: Can I use regular limes instead of blood limes?Regular limes can be used, but you’ll get a very different end product, thanks to the distinctive taste and color of blood limes, which won’t be found in any other kind of lime.

  The two recipes below will give you a good idea of how to make delicious marmalade using blood limes. When blood limes aren’t available, you can use different types of limes.

• Q: How long does blood lime marmalade last?B: Blood lime marmalade, when correctly jarred and stored in a cool, dark locale, can have a shelf life of close to a year. Once you pry into it, though, you want to refrigerate what remains and use it up within a month for best results.
• Q: What can blood lime marmalade be used for?A: Blood lime marmalade has versatility and can be spread on toast, employed as a meat glaze, or pulled into baking for a citrusy surprise.
• Q: Can I adjust the sugar content?The marmalade’s set and preservation properties might be affected by the reducing sugar, so it is best to adhere to the recipe for ideal outcomes. As an alternative, consider low-sugar pectin.
• Q: How can I tell if the marmalade has set properly?A: To check, put a tiny bit onto a plate that has been cooled, let it cool for a bit, then press the edge of the cool, set marmalade aside with your finger. If it gives and then B: To check if your marmalade has set, take a dollop and put it onto a cold plate. Let it sit for a moment, and then push on the edge with your finger. If it wrinkles, you have a successful set!

Substitutions and Variations

1 kg key limes or regular limes (for blood limes)
1.25 kg honey (for use in place of granulated sugar)
750 ml orange juice (water, to which flavoring can be added)
2 tablespoons of lime juice or white vinegar (you can substitute lemon juice)

Pro Tips

1. Sterilizing Jars Ensure your jars are properly sterilized before use to prevent any microbial growth. You can do this by placing them in a boiling water bath for at least 10 minutes, or by running them through a dishwasher on a hot cycle.

2. Pectin Test To improve the setting of the marmalade, consider doing a pectin test before adding lemon juice. Use a small amount of the mixture, mix with a bit of alcohol, and check if it jellies up. If it doesn’t, you might need to add extra lemon juice or commercial pectin.

3. Even Slices Use a mandoline slicer to achieve consistently thin slices of blood limes, which will help the rinds cook evenly and improve the texture of the marmalade.

4. Flavor Infusion For added complexity, consider adding a few spices such as a cinnamon stick or star anise to the pot during simmering, remembering to remove them before jarring.

5. Patience with Setting If the marmalade is still runny after cooling slightly off the heat, you can return it to a simmer. Be patient; sometimes it takes a while for the mixture to reach the ideal setting point.