Lime Jam
Lime Jam, often prepared as a lime marmalade, is a sweet and tangy preserve made from the juice, zest, and sometimes the flesh and peel of limes, boiled with sugar and water. Because limes have a sharp, intense flavor, the marmalade is often made by soaking the sliced fruit overnight to soften the rind before simmering it into a thick consistency.
> 60min
Easy
Ingredients
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Directions
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Peel the limes.
Finely slice the lime zest.
Remove the white film that remains on the lemons.
Cut the limes into thin slices. Remove the seeds.
Chop the mint leaves into small pieces.
Add the limes, zest, and mint leaves (optional) to a large saucepan with the water. Mix well.
Leave to marinate for 3 hours.
Bring to a boil then reduce the heat and cook for another 20 minutes.
Add the sugar.
Bring to a boil, then reduce heat and continue cooking for 20 minutes. Stir well until the sugar dissolves. Be careful not to let the jam burn. Cooking time may vary depending on the amount of limes added.
5 minutes before the end, add the rum (optional) and the vanilla liquid (optional).
Optionally, add agar-agar and cook for another 5 minutes. This ingredient helps the jam solidify.
Check the cooking time by pouring a few drops onto a cold plate, then tilting the plate. If the drop solidifies slightly, the jam is ready. If not, continue cooking for a few minutes, watching carefully.
Remove from heat.
Then take a potato masher and gently mash the fruit (or use an immersion blender) until you get the desired consistency.
Let stand for 10 minutes.
Pour the jam into the prepared sterilized jars, leaving a 6 mm headspace. Clean the edges and seal the jars. Turn them upside down and let them cool completely at room temperature.
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