The Janeys Jars project -to reduce food waste and support educational opportunities in my local community- has created some exciting new connections. It is currently citrus season and those with prolifically producing trees can not use them fast enough. Our daughter Dianne and one of Robs work colleagues have both had an abundance of limes this year and have donated them to the Janey Jars project.
After a bit of research and trialing I have a flavour combination that is really yummy and not too sweet. This recipe takes a bit of time in the initial boiling but this is critical to the texture and flavour and worth it. This will make approx 24 x 250 ml Jars or Marmalade.
- 3 Kg Limes
- 3 Litres Water
- 1.5 Kg White Sugar
- 1/2 Cup Water
- 150gms Crushed or grated Ginger
- Slice Lime thinly (I use my food processor to do this)
- Put Limes and water in a large pan
- Bring to the boil then simmer for 2 Hours
- Increase heat and bring to the boil
- Pour in sugar and stir until dissolved
- Bring back to the boil for 10 minutes
- Remove from heat, Pour into sterilized Jars and seal while hot
It is also interesting to note that each batch has its own unique flavour profile, texture and coloring that is dependent or the ripeness and sweet/acid balance in the limes. There is no chemical profiling and adjusting being done to these products.
Eagerly awaiting Tomato season so I can start making Ma Tully’s Tomato Chutney