Rangpur Lime Marmalade

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
A complex, floral citrus preserve blending the unique tartness of Rangpur limes with the brightness of lemons.
Rangpur Lime Marmalade recipe image
Rangpur Lime Marmalade recipe image
Print Recipe

Rangpur Lime Marmalade

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 111.0

Description

This Rangpur Lime Marmalade captures the distinctive floral and spicy notes of Rangpur limes, balanced by the sharp acidity of fresh lemons. Unlike standard lemon marmalade, this preserve offers a deeper, more nuanced flavor profile that is both tart and sweet. The long soaking process ensures the bitter pith mellows into a pleasant depth, while the sugar creates a glossy, jewel-toned spread. Perfect for toast, scones, or as a glaze for roasted meats, this marmalade brings a sophisticated international flair to your breakfast table. It makes an excellent homemade gift and stores well for months, preserving the fresh citrus essence of the season.

Ingredients

Directions

  1. Wash the Rangpur limes and lemons thoroughly under running water.
  2. Remove seeds from all citrus fruits.
  3. Chop the limes and lemons into small pieces using a food processor or knife, ensuring both pulp and peel are included.
  4. Measure the resulting citrus pulp and peel mixture.
  5. Place the citrus mixture in a large bowl and add 3 cups of water for every cup of citrus pulp.
  6. Cover the bowl and let the mixture stand overnight to soften the peel.
  7. The next morning, transfer the mixture to a large preserving kettle or heavy-bottomed pot.
  8. Bring to a boil, uncovered, and simmer for about 20 minutes.
  9. Remove the pot from heat, cover, and let the mixture stand overnight again.
  10. The following morning, measure the volume of the citrus mixture.
  11. For every cup of citrus mixture, measure out 3/4 cup of sugar.
  12. Combine the citrus mixture and the calculated amount of sugar in the preserving kettle.
  13. Heat slowly over medium heat, stirring frequently until the sugar is completely dissolved.
  14. Once dissolved, increase heat and boil rapidly for about 20 minutes, or until the jellying point is reached.
  15. Test for jellying point using a candy thermometer (220&# 194;°F (104ð (106ðC)C)âÂÂ222ðF) or the spoon test: a spoon dipped into the mixture should release drops that join and fall as one.
  16. Ladle the hot marmalade into sterilized jars, leaving 1/2-inch headspace.
  17. Wipe the rims of the jars with a hot, damp cloth to remove any residue.
  18. Seal jars immediately according to your chosen method (e.g., paraffin wax layer or two-piece canning lids).

Nutrition Facts

Servings 6

Amount Per Serving
Calories 111.0kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 39.5g14%
Dietary Fiber 10.4g42%
Sugars 4.8g
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, preserving, citrus, lemon, jam, spread, floral, homemade, gift, breakfast, canning, vegan, sweet, tart, glaze, conserves, fruit preserve
Recipe Card powered by WP Delicious