Traditional Lemon and Lime Marmalade

Serves	4 to 5lbs marmalade
Prep time	24 hours
Cook time	2 hours, 5 minutes
Total time	26 hours, 5 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Breakfast, Side Dish, Snack
Misc	Pre-preparable, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
By author	Vivien Lloyd

A delicious tangy lemon and lime marmalade made by traditional methods and a welcome addition to any breakfast table, as well as being essential in baking and general cooking, This recipe is by Vivien Lloyd, who has kindly allowed me to reproduce it here. You can see the original recipe in her book First Preserves, as well as in her eBook here: First Preserves: Marmalades.

Ingredients

450g (1lb) limes (about 8 small limes)
225g (8ozs) lemons (about 3 small lemons)
1.4kg (3lbs) granulated cane sugar (NOT preserving sugar)
1.75 litres (3 pints) water

Note

Directions

Step 1	Remove the juice from the fruit and pour it all into a large stainless steel lidded pan with the water. Scrape out the membranes and pips with a sharp knife. (I found this easiest to do after quartering the fruit)
Step 2	Finely chop the membranes, I used my Kenwood mixer. Put the chopped membranes and pips into a thin piece of muslin, tie it up with string, and add to the pan of juice, securing it to one of the pan handles.
Step 3	If you have not already quartered the citrus fruit shells, quarter them now. Turn them peel side down on to a chopping board and using a sharp serrated knife, slice the peel thinly, almost touching your fingers for a fine shred. Add the peel to the pan and leave overnight to soak.
Step 4	Next day, bring the lidded pan to the boil and then turn down the heat and simmer gently for two hours - the peel should be very tender. .
Step 5	Warm the sugar in a low oven set at 140C/275F/Gas1. Remove the muslin bag and squeeze it over the pan through a sieve. Check the volume of the pan, it should have reduced by a third.
Step 6	Add the sugar and dissolve over a low heat. Place the jars in the oven. Bring the marmalade to a rolling boil and start to test after five minutes. Once setting point is reached, remove the pan from the heat, and allow to cool for about ten minutes.
Step 7	Remove any scum with a metal spoon by pushing it to the side and then removing it. Gently stir the marmalade to distribute the peel. Ladle the marmalade into a jug and pour in the warm jars using a jam funnel. Pour to the brim of the jars. Remove any stray scum with a teaspoon.
Step 8	Seal the jars with a new twist-top lid, or apply a waxed disc to the surface of the marmalade. When cold, cover with a cellophane top secured with a rubber band.