Advice On Making Marmalade Please

lolarentt

I'm about to have a crack at making some Lime Marmalade. Quite happy with the recipe (they all seem to be weight of limes and twice that of sugar), but as with ordinary orange marmalades they say to boil the pips (in a bag) with the lime pulp/water. I recall this is to aid setting by extracting the pectin from the pips. Question is - my kilo of limes have no pips in them - do you think I will need to add commercial pectin to compensate for this, or will there be sufficient in the skin/pith anyway?

Penelope_Penguin

Hello! I think there'll be enough pectin in the juice and pith.

Penny. x

poodlehorse

Dunno but my MIL always adds a lemon to her orange marmalade and I am sure I heard her muttering something about the pips so maybe they have a lot in ( I really don't know) you could try adding just one lemon or extracting said pips from lemon and using that. I have only made marmalade once and it was orange so don't really have a vast knowledge on this. Love lime marmalade though. Mmmmmm

In_Search_Of_Me

I think the pectin is in the pith..possibly try a search to see?
http://practicalaction.org/practicalanswers/product_info.php?products_id=105
This may help?

Debt_Free_Chick

How are you preparing the limes?

You should be taking the thinest sliver of peel off. You don't want any of the spongy white pith with it.

Once you've extracted the juice and taken off the peel, you'll be left with the "nude" halves. Put those in a muslin bag - with any little pips you find.

The first marmalade I ever made was Delia's Lemon & Lime and the method has never let me down since.

lolarentt

I compromised in the end and used 1 sachet of T&L pectin (which is supposed to set 1kg of low pectin fruit like strawberies) with my 3kgs of limes. The results are fine, a little on the stiff side but that's preferable to too runny - next time (if there is one) I'll just use half a sachet. Tastes great - and I don't have to wait to try it like last week's chutney. Thanks for all the advice