Lemon & Lime Marmalade
I was a foodie from birth, I'm pretty sure. I loved olives, anchovies, parmesan cheese, vegemite by the spoonful and marmalade from an early age much to my parents astonishment. I think I called it orange jam or something, but this one is lemon and lime. The limes lend both a sweetness and bitterness to the mixture that could be an acquired taste. However, I think you can tweak it to suit you.
I don't have another marmalade recipe on here surprisingly and we have talked about it a few times though once you have a marmalade recipe that works, changing it up is super easy.
So my top tips for marmalading are;
- Ideally using a thermometer will give you a failsafe result. The temp of the fully cooked marmalade should be holding 105°C when it is ready to pour into hot sterilised jars.
- Spending the time early on to cut the peel finely will yield a much prettier and more palatable marmalade.
- You can substitute any other citrus in this recipe but be aware more juice will take longer to cook etc.
- Using pectin will always work. Read instructions on the packet for volume carefully.
Good luck. I cannot wait to see the results!
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- 300 Grams limes and lemons, after trimming
- 60 Grams water
- 200 Grams sugar
Prepare the fruit by cutting off both ends of the fruits. Quarter them, and remove the centre stem and any membrane that is easy to remove. Reserve pips and use in the marmalade. This will help the marmalade set properly.
Slice very thinly with a very sharp knife. (Think about how big you like the pieces of skin when eating your marmalade and this is how big to slice them…this is crucial.) Place cut fruit into glass bowl and add water. Allow to sit for two hours. Drain.
Place all the fruit and the pips into Thermomix bowl and cook for 10 min/105ºC/Reverse/speed 1. Using the spatter guard is a good idea, or you can place the steaming basket on top of the lid to prevent spatter and assist in condensation. You should not keep the MC in place for any jam cooking at all. Allow to cool for 30 minutes or leave overnight if you need your Thermomix for something else.
Return the fruit to the bowl and add sugar and cook a further 20 min/105ºC/Reverse/speed 1. Test for done-ness by placing 1 tsp onto an ice cold plate and returning to the freezer for a minute. If when pushed the marmalade gets a little wrinkly, it is ready. If not ready, you may continue to cook the marmalade in 3-4 minute increments and test after each. You can definitely overcook marmalade which caramelises the sugar and the skin becomes tough and chewy and not very nice to eat.
Pour into hot sterilised jars and seal. It can take up to 48 hours for marmalade to fully set.
Use as a marinade for chicken. Thin it with a little oil and rub into the skin of the chicken, leave for several hours and then roast.
Think about using the marmalade in other ways, like warming it up with a little extra juice and using over pancakes or crepes.
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