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Tough lime peel in marmalade
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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For more on marking an answer as the "Best Answer", please visit our FAQ.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.
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.
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