Lime peel in marmalade

Primrose

We like to make a mixex citrus fruit marmalade including limes but whenever we include the lime peel, whether we use the boiling method or make the marmalade in the microwave the peel always ends up rock hard. Any suggestions please for avoiding this problem in our next batch?

Memory_Girl

I thought it was just me - cos I LOVE lime marmalade. I did find when I made it using the pressure cooker that the peel was lovely and tender though (was looking for a way to save fuel whilst preserving).

Could you borrow a pressure cooker for a day?? Hang on - let me find a link

HERE

This is a mixed fruit - a grapefruit, lemon and lime one but it shows the method and how much easier it is to deal with the peel when you can chop it when its cooked.

Ooh - my Mum has just come in .......... she says "boil the peel until it is as soft as you like it (limes will take longer as they have a higher ratio zest to pith) BEFORE adding sugar. When you add sugar the peel will not get any softer afterwards.

Who Knew?? Found of all sorts of obscure bits of knowledge my Mum LOL

MG

Savannah02K

I don't bother to make lime marmalade any more, peel is so hard it takes too long. Buy the Aldi one instead!

nightingalesgarden

I agree - use the juice and ditch the peel.

I always make a mix of orange, lemon and grapefruit. There's a lot of peel on a grapefruit so only that and the orange goes in - I skip the lime.....

That mixture makes marmalade just like it was made from Seville oranges but can be made at any time in the year.

A splash of rum/brandy/whisky at the end is always nice :-)