Blood Lime Marmalade

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blood lime marmalade

I’m on another “lime rampage”. However, these are not the regular green limes that I absolutely love to cook and experiment with in the kitchen. You see, a few weeks ago I was minding my own business, doing some grocery shopping. In my midst I saw a haul of new fruits labelled “organic blood limes“. I’m not one to turn away from such things. Especially if it involves some kind of citrus!  I’d love to paint a picture and tell you I was at some local farmers market.  And that it was a sunny winters day. And that a lovely farmer explained what these organic blood limes were… But alas no. I was in the middle of a very busy Sydney shopping centre on a Thursday night.  On a whim, I picked up my shiny plastic box and off I went to pay.

blood limes

A little late night googling and some conflicting internet research later, I found some information about these precious little fruits. They are hybrid citrus fruit developed by the Australian CSIRO. It’s a cross between an Australian finger lime and the Ellendale mandarin (to further confuse things-this mandarin is also a hybrid fruit-a cross between an orange and a mandarin!). There’s a whole of cross breeding going on here!  Phew!  They look like a large unripened, dark olive.  And, you’re probably curious about the taste. Blood limes are quite acidic and have a “crisp and clean” taste.  And they smell very mandarin-ey (ok that’s not really a word). My next concern was cooking with them. I found a recipe for a salsa of sorts but that will have to wait for another blog post. I decided to do what I know best and that was to make a marmalade. I had visions of making a chunky marmalade-like the ones you make with cumquats. But the skins are not edible on these fruit. It didn’t matter in the end. The marmalade was a success. It was quite strong in the bitter department but in actually didn’t mind that. Even though it didn’t yield much I still managed to enjoy it on some morning toast for breakfast.  Be wary that I took a different approach in preparing the blood lime marmalade.  I sliced them in half and boiled them with the sugar syrup and then proceeded to mash them up using a potato masher.  This squeezed all the juicy citrus goodness out, leaving the tough leathery skins behind.  A little unconventional but a time saver.

blood limes

 

Blood Lime Marmalade Recipe
 
Prep time
Cook time
Total time
 
A recipe for marmalade using organic blood limes
Author:
Ingredients
  • 250 grams of organic blood limes
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon of good quality vanilla extract
Instructions
  1. Rinse the blood limes under cold running water, slice in half and set aside.
  2. Place the sugar, water and vanilla extract in a pot and cook over a medium heat until the sugar has fully disolved.
  3. Add the blood limes into the syrup, turn up the heat and bring the mixture to a boil.
  4. Once you have reached the boiling stage turn your heat down to a simmer and proceed to cook the mixture for approx 40-45 mins.
  5. Remove from the heat and using a potato masher squash the limes until all the flesh has been extracted.
  6. Renmove the pips and skins and store the marmalade in a sterilised jar.
  7. If you don't like any texture in your marmalade you can pass it through a fine sieve before storing it in jars.
Notes
Similar to my mandarin jam recipe you may choose to add a pinch of Greek mastic.

 

 

blood lime marmalade on toast