| Prep: 15 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 1g | 0g | 89g |
| sugars | fibre | protein | salt |
| 85g | 3g | 1g | 0.01g |
If there’s a recipe that perfectly encapsulates my love for bright, zesty, and sweet flavors, it’s the White Sapote and Lime Marmalade. As a girl, growing up on my grandparents’ farm in Louisiana, they had a white sapote tree tucked away in their garden. Whenever I taste this magical fruit, it always takes me back to those sun-drenched days of childhood.
The Heart Of This Recipe: White Sapote
White Sapote, rich in vitamin C and fiber, isn’t just a delightful addition to a marmalade — it’s healthy, too! There was a sense of excitement and anticipation every time the tree bore its sweet, custard-like fruit. This tangible connection to nature is part of what fuels my passion for cooking today.
A Refreshing Touch: Lime
What takes this recipe from exceptional to unforgettable, however, is the addition of fresh lime juice and zest. Lime, on its own, is a beloved element in a variety of dishes, from savory to sweet. A tiny bit goes a long way! And you don’t need me to tell you about the health benefits of lime – rich in Vitamin C and antioxidants. Plus, the vibrant color and aroma can turn even a tough day around.
This White Sapote and Lime Marmalade reminds me of a similar recipe my French grandmother taught me — Lime Marmalade. However, it truly shines when served on a warm toast on a rainy Louisiana morning or as a delightful condiment in a well-crafted dessert. Having it at the breakfast table might just make you feel like you’ve added a touch of elegance to your everyday.
When you’ve got white sapote to come home to, sugar to sprinkle, limes to zest, and a dollop of crushed pineapple to throw into the mix, all you are missing is a bit of sunshine… and maybe some crunch. Whether you spread it over a flaky croissant, a hot cross bun, or even French toast. And if you’re feeling adventurous, how about dolloping it on top of your favorite vanilla ice cream?
Whatever the case, this White Sapote and Lime Marmalade not only offers a bright and sweet culmination of flavors but also a tribute to my local roots and cherished memories. And to me, that’s what food should be about — personal, immersive, and shared with love.
What You’ll Need
- 3 cups of white sapote pulp
- 2 cups of granulated sugar
- 1/2 cup of fresh lime juice
- Zest of 2 limes
- 1/4 cup of crushed pineapple
- 1/2 cup of water
- 1 packet (1.75 oz) of powdered fruit pectin
Method
Step One
First, ensure that the white sapote is ripe to touch. Peel and de-seed the fruits, thereafter, mash the pulp until you have 3 cups worth. Zest your limes, and put this aside for later. You should also prepare your lime juice at this time.
Step Two
Over medium heat, combine the white sapote pulp, lime juice, lime zest, crushed pineapple and water in a large pot. Bring this mixture to a light boil.
Step Three
Sprinkle the powdered fruit pectin into the pot, stirring constantly to dissolve the pectin in the fruit mixture. Allow the mixture to come to a full boil and let it boil for about a minute.
Step Four
Add in the granulated sugar, stirring to combine, and bring the mixture back to a full rolling boil. Let the mixture boil for another 1-2 minutes to make sure the sugar is completely dissolved.
Step Five
Reduce the heat to low, and let the marmalade simmer for about 10-15 minutes, or until it reaches your desired consistency. Keep in mind that the marmalade will thicken as it cools.
Step Six
Once your marmalade is ready, transfer it into clean jars, leaving about half an inch of headspace. Seal the jars tightly and allow them to cool completely before storing them in the fridge. The marmalade will keep for up to 1 month in the fridge.
