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Lime Chilli Marmalade

Lime Chilli Marmalade

An Easter favourite for us and the chilli adds a nice twist. Super on toast or with a strong cheese in sandwiches. Lime Chilli Marmalade  Easy to make and you can use any citrus fruit (it doesn't have to be limes!)

Ingredients : 
  • 12 limes
  • 3 litres water
  • 30g sugar per 20g pulp
  • 4 red chillies  *Any sort is fine although we'd plump for Cayenne heat.
To make

1) Cut the limes in half and squeeze out the juice. Dice the chillies and along with the pith and pips, put into a muslin bag and tie.

 2) Dice the peel and put into a large pan. Add the muslin bag, lime juice and water.  Cover and leave everything to soak overnight.

 3) Bring to the boil, then reduce the heat and simmer until the peel softens. This takes about 1-2 hours. The contents will reduce to around half their original bulk.

 4) Remove the muslin bag and tip the pulp into a bowl and weigh it.  (remember to subtract the weight of the bowl itself. This will give you the weight of the pulp).

 5) To the original pan, add the correct amount of sugar, 30g of sugar to 20g of pulp.   Add the pulp (from the weighing bowl) and then bringeverything to the boil until all the sugar has dissolved.  

 6) Stir regularly and when the mixture has reached setting point, remove the scum off the top of the pan and pour into warm, sterilised jars and seal.  Leave for at least 2 weeks before eating.