Rangpur Lime Marmalade

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Servings: 6 Difficulty: Advanced
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A tart and floral citrus preserve with a complex, aromatic punch
Rangpur Lime Marmalade recipe image
Rangpur Lime Marmalade recipe image
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Rangpur Lime Marmalade

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1155.9

Description

This Rangpur Lime Marmalade offers a sophisticated twist on traditional citrus preserves, blending the unique floral and spicy notes of Rangpur limes with the bright acidity of lemons. The result is a vibrant, amber-hued spread with a delicate balance of sweet and sour flavors. The long maceration process ensures the citrus rinds are tender and the pectin is fully extracted, creating a luxurious, gel-like texture that clings beautifully to warm toast or biscuits. Ideal for breakfast tables, charcuterie boards, or as a glaze for roasted meats, this marmalade captures the essence of winter citrus in every spoonful. It makes an excellent homemade gift and keeps well in the pantry for months.

Ingredients

Directions

  1. Wash the Rangpur limes and lemons thoroughly to remove any wax or dirt.
  2. Remove seeds from the citrus fruits and chop the fruit, including peel and pith, into small pieces using a food processor or knife.
  3. Measure the chopped citrus pulp. Add 3 cups of water for every cup of pulp measured.
  4. Cover the mixture and let it stand at room temperature overnight to macerate the peels.
  5. The next morning, transfer the mixture to a large preserving kettle or heavy-bottomed pot.
  6. Bring to a boil, uncovered, and simmer for 20 minutes to soften the rinds.
  7. Remove from heat, cover, and let the mixture stand overnight again to further tenderize the skins.
  8. The following morning, measure the total volume of the citrus mixture.
  9. For each cup of citrus mixture, add 3/4 cup of sugar. Combine the fruit and sugar in the preserving kettle.
  10. Heat the mixture over medium heat, stirring frequently until the sugar is completely dissolved.
  11. Increase heat to high and bring to a rolling boil. Boil rapidly for about 20 minutes, stirring occasionally to prevent scorching.
  12. Test for the jelling point using a candy thermometer (220&# 194;°F (104ð (106ðC)C)âÂÂ222ðF) or the spoon test: two drops from the spoon should merge and fall as one.
  13. Ladle the hot marmalade into sterilized hot jars, leaving 1/2-inch headspace.
  14. Wipe the rims and threads of the jars with a hot, damp cloth to ensure a clean seal.
  15. While the contents are still hot, cover the surface with a thin layer of melted paraffin wax.
  16. Once the first layer sets, apply a second layer of melted paraffin, tilting the jar to ensure complete coverage.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1155.9kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 10.2mg1%
Total Carbohydrate 309.5g104%
Dietary Fiber 10.4g42%
Sugars 274.8g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rangpur lime, marmalade, citrus preserve, homemade jam, lemon lime, breakfast spread, canning, preserving, floral citrus, traditional recipe, gift idea, pantry staple, vegan dessert, intense flavor, gel consistency, citrus zest, homemade gift, breakfast topping, charcuterie
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