I've been busy this morning making my entry for the preserves catergory. I'm no expert when it comes to marmalade and this is my first atempt at lemon which I've livened up with a few lime leaves and a last minute addition of star anise which James is guaranteed to hate. I can hear him now, "You can't have star anise in marmalade, Silvana, it just isn't done!" No prize for me then...
Lemon and lime leaf marmalade
Makes 10 jars
2.2 litres water
6 kaffir lime leaves
1 star anise
2.5kg granulated sugar
Place the lemons and water in a very large pan and bring to the boil. Cover and cook on the lowest setting for 2 hours.
Leave until cool enough to handle.
Halve the lemons and scoop out the pulp, pips and pith and add to the pan along with the star anise. Shred the rind as you go and set aside .
Bring the pan to the boil and simmer for 5 minutes. Pass through a fine sieve, lined with a cloth back into the clean pan.
Add the shredded rind and sugar, gently bring to a boil, stirring until the sugar dissolves then boil vigorously for 15 – 20 minutes.
Test by putting a little onto a cold saucer and returning to the fridge for a few minutes – push the marmalade with your finger and if it wrinkles, it is ready to set. If not, keep boiling and testing.
Carefully ladle the hot marmalade into warm sterilised jars (wash then put in a cold oven, turn to low heat and leave for 20 minutes), then top with a wax disc and circle of sellophane. Leave to cool and set then it’s ready to eat.