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Tough lime peel in marmalade

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Whoever | 15:16 Sat 21st Jan 2012 | Food & Drink
4 Answers
How can I avoid lime peel becoming tough when included in marmalade? The batch I've just made is as tough as leather. I need to remove it to make the marmalade palatable. If I gently warm the marmalade to make it liquid, fish out the peel, will it reset?
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yes -if you gently rewarm the marmelade then sieve out the lime peel you can repot the marmelade -though now it will be lime jelly but still delicious.
I think the problem may be that you havent cooked the marmalade for long enough.
Tip the lot back in the pan and cook for longer
For lime marmalade, you should cook the peel first until it is soft. With limes this can take a couple of hours, or else you might use a pressure cooker. Then slice it extremely fine and add it to the juices and flesh of the limes. Then dissolve the sugar, and when dissolved, boil to a set.
Picking out the peel now will spoil the set. If you must, don't warm it, but put the marmalade through a sieve or colander, then reboil the remaining jelly to a setting point.
@atalanta sorry but i don't agree -if she's already achieved a good set with her marmelade, warming it to liquid then sieving out the peel will not affect the set - in fact -if a good set has been achieved in the first place, boiling the marmelade again may ruin it.

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