John Myers
Jam: Lime Jam
The perfect jam: lime jam recipe with a picture and simple step-by-step instructions.
- 18 Limes
- 5 Organic limes
- 1 packet Gelierfix 3: 1
- 500 g Sugar
- I had bought limes very cheaply and wanted to make jam out of them. But since I also needed the peel, there were 5 organic limes with it. Halve the 18 limes and squeeze them. Pour the juice into a measuring cup.
- Peel the organic limes thinly. With the limes there was hardly any white meat, so I had little waste. I then cut part of the peel into thin strips and put the rest in a saucepan. Fillet the peeled limes and squeeze them again. Add the skins to the pot with the leftovers.
- Let the lime peel and the leftovers simmer in 2 pots in 200ml water for about 2 1/2 hours. Drain the leftovers and squeeze out well. Collect the liquid. Let this cool down as well as the lime zest.
- Mix everything (lime juice, boiled zest plus the stock and the stock of the waste) together, measure and put in a large saucepan. I had a total of 850 ml. With Gelierfix 900ml is enough, that fit. Mix 2 tablespoons of sugar with the gelling powder and add to the lime juice.
- Bring the lime juice to the boil while stirring and then stir in the remaining sugar. Because of the sour limes, I increased the amount of sugar a little.
- Bring the jam to the boil again and let it simmer for 4 minutes. After 2 minutes, add the lime fillets and let them cook. Fill into prepared screw-cap jars and turn upside down for 5 minutes.
- I’ve already tried it, the slight bitter note comes through and the jam is really tasty.
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