Thai Lime Marmalade

The recipe for my Thai lime marmalade is next door, at 66 Square Feet (the Food).

Thanks to the abundance of fruit on our overwintering bedroom citrus trees, I had enough limes to make two batches of Thai lime marmalade. It is really delicious: tart, bitter, sweet, aromatic. And it set absolutely beautifully, both times. A perfect jelly. It's really much easier than making jam.

The knobbly green skin of Thai limes (makrut, Citrus hystrix) is remarkably aromatic and their pale green juice is very acidic, slightly floral, and faintly bitter. Not everyone has bumper crops of Thai limes, and this recipe will work with any lime or lemon, too.

I based my recipe initially on one from Return to Camdeboo by Eve Palmer (a compelling book about Karoo farm life, seasons, and food), but its directions were ambiguous, I disagreed about the sugar. In the end I went my own route. But the original did teach me to soak the fruit first, which is essential, unless you like chewy lime rind.

The Thai lime marmalade recipe is at 66 Square Feet (the Food)

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