| Prep: 15 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 304 | 0g | 0g | 78g |
| sugars | fibre | protein | salt |
| 77g | 2g | 0.5g | 0.01g |
It’s always a delight to share and explore recipes that not only taste great but also pay homage to my combined heritage. Today’s feature has a refreshing and invigorating twist to it. Say hello to the zesty and flavorful Finger Lime Marmalade.
The Dual Heritage Influence
Driven by my passion for the culinary treasures of the Pacific Northwest and Japan, I’ve always been fascinated by the fusion of distinct flavors and ingredients. The Finger Lime Marmalade brings together elements from both these worlds, showcasing the delightful tang of finger limes, an antioxidant powerhouse native to the rainforests of Australia, but increasingly popular in the United States and Japan due to its unique taste and nutritional perks, such as improving skin quality and aiding digestion.
A Fusion of Flavors
This marmalade has a unique blend of sweet and tart, making it an incredibly versatile condiment. It works wonderfully on a slice of rustic bread for a refreshing breakfast, as an accompaniment to cheeses on a charcuterie board, and also as a finishing touch to a main dish of grilled fish. In fact, if you’re a fan of Yuzukosho, a Japanese condiment made from chili peppers, yuzu peel, and salt, you’ll find the Finger Lime Marmalade bearing a similar resilience in juxtaposing dish profiles.
A Recipe Rich in Nutrients
The Finger Lime Marmalade is more than just a treat for the taste buds. It’s loaded with healthful ingredients that are as nourishing as they are flavorsome. From the high vitamin C content of the finger limes and lemons to the natural sweetener that is granulated white sugar, every component brings both gustatory and health benefits to the table. Not to forget the pectin, which is known for its potential benefits for digestion, heart health, and even skin health! A dollop of this marmalade on your morning toast is indeed a great way to kickstart the day.
As always, the pleasure lies in the personal touch and tweak. Do feel free to experiment with this recipe, perhaps even adding a bit of ginger or some fresh mint to bring a new punch to an already delightful marmalade. Enjoy the culinary adventure that awaits!
What You’ll Need
- 1 cup of finger lime pulp
- 2 cups of granulated white sugar
- 1 tablespoon of grated finger lime zest
- 1/2 tablespoon of lemon zest
- 1/4 cup of freshly squeezed lemon juice
- 1/2 cup of water
- 1 packet of pectin (approximately 1.75 ounces)
Method
Step One
Begin by washing the finger limes under cold water. Cut them in half and scoop out the pulp. Make sure you have about a cup of pulp.
Step Two
Next, grate the skin of a few finger limes using a fine grater until you have 1 tablespoon of zest. Repeat the process with a lemon until you have 1/2 tablespoon of lemon zest.
Step Three
In a nonreactive saucepan, combine the finger lime pulp, sugar, finger lime zest, lemon zest, lemon juice, and water. Stir the mixture until all the sugar has dissolved.
Step Four
Put the saucepan on a stove over medium heat. Once the mixture has started to simmer, slowly add the pectin while stirring continuously to ensure it dissolves into the mixture.
Step Five
Let it simmer for about 20 minutes, or until the marmalade gels on a spoon when you test it. If it does not gel after 20 minutes, continue cooking and testing every 5 minutes.
Step Six
Once it gels, remove the saucepan from heat and let the marmalade cool for a few minutes. Then pour it into sterilised jars. Ensure to leave a little space at the top. After filling, close the jars tightly.
Step Seven
Finally, allow the jars to cool at room temperature. Once cool, check the seals and refrigerate. If kept sealed and refrigerated, the marmalade will last for several weeks.
