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    Home » Recipes » Vegetarian

    Blood Lime Marmalade

    Published: Jun 21, 2011 · Updated: Jun 4, 2020 by Peter G · This post may contain affiliate links · 3 Comments

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    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.

    a glass jar filled with marmalade made from blood limes

    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.

    A little late night googling and some conflicting internet research later, I found some information about these precious little fruits.

    a green bowl filled with blood limes

    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.  

    toasted bread on a plate smothered with butter and marmalade

    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.

    📋 Recipe

    a glass filled with marmalade on a grey table

    Blood Lime Marmalade Recipe

    Author: Peter G
    A recipe for marmalade using organic blood limes
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Total Time 50 minutes mins
    Cuisine Australian
    Servings 10 serves

    Ingredients
      

    • 250 grams blood limes, organic
    • 1 cup sugar
    • 1 cup water
    • 1 teaspoon vanilla extract
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    Instructions
     

    • Rinse the blood limes under cold running water, slice in half and set aside.
    • Place the sugar, water and vanilla extract in a pot and cook over a medium heat until the sugar has fully disolved. Add the blood limes into the syrup, turn up the heat and bring the mixture to a boil.
    • 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. Remove from the heat and using a potato masher squash the limes until all the flesh has been extracted.
    • Remove the pips and skins and store the marmalade in a sterilised jar.
    • If you don't like any texture in your marmalade you can pass it through a fine sieve before storing it in jars.

    Nutrition

    Serving: 1 serve | Calories: 92 kcal | Carbohydrates: 23 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

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    1. Sue Muspratt

      April 19, 2020 at 1:13 pm

      I’ve just made this as I have a huge crop of red centre lines on my bush.
      The flavour is so different from any other marmalades I’ve made. I do like it thank you.
      Without the skins, there’s not a great yield unfortunately. Still a great use for my excess of these. Other than using in water and in making keffir, what else are they good for?
      Thanks Sue

      Reply
      • Timothy

        August 28, 2020 at 7:32 am

        I have just made a mixed citrus marmalade - skins definitely left on to provide a chunky marmalade
        Used kilo of blood limes, kilo of mandarins, kilo of West Indian limes and two navel oranges (all grown in my garden) - yum!
        Btw - use sliced blood limes in G n T with kaffir lime leaves (crushed) and sliced orange.

        Reply
    2. Photini

      June 20, 2021 at 6:24 pm

      So…..I didn’t see this till after I’d made my Blood Lime Gliko. I found 3 punnets heavily reduced to 75c and decided what the hell, let’s give it a go! A lot of sugar later, and I mean a lot, plus 2.5 hours of slow cooking I ended up with an old fashioned Greek preserve. I left the skins in, halved thrm and started cooking. It’s definitely an offbeat interesting taste. Hubby loved it and had it on his crumpet. 3 ingredients, the blood limes, sugar and water. Taste as you go.

      Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

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