Orange-lime marmalade

Ingredients for 1 servings:

• 1 kg orange(s)
• 3 limes
• ½ kg gelling sugar, 2:1

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 5 minutes

Peel and fillet the oranges, then halve the segments. Squeeze the juice well from the remaining oranges and add them to the orange segments. Peel the limes very thinly, cut the zest into thin strips, and boil them in a little water until soft. Then peel and discard the white zest from the limes. Fillet the limes and add the juice to the orange segments. You can also cut the limes into very thin slices, cook them carefully until soft (about 30 to 45 minutes), and add the slices whole to the marmalade. The oranges and limes, including the juice, should yield 900 to 1000 g. Add the gelling sugar, stir, and cover and let stand for at least 3 hours. Then add the lime zest, heat while stirring, and boil briskly for 4 minutes. Test for settling by placing a large drop onto a chilled plate; it should set quickly. If not, continue boiling briskly until it sets. Immediately pour the jam into prepared jars while it’s still hot and seal. If using lime slices, you can add them during the filling process; it looks great. However, my customers prefer the version with very finely chopped zest.