Bitter Lime Marmalade

Put several small bowls in the freezer before you start, to check for setting point later.

Juice all the limes. After juicing, flatten each lime half on the bench with the palm of your hand, then slice as thinly as possible into matchsticks.

Put the lime matchsticks and juice into a jam pan or large wide saucepan, then add 3 litres of water and the ginger, if using. Bring to the boil, then simmer over low heat for about 1-1½ hours, or until the lime rind is soft and translucent. You want it to give way between your fingertips.

Turn off the heat and slowly add the sugar, stirring constantly until it has dissolved. Bring the marmalade back to the boil over medium heat, then boil steadily, stirring every now and then, for about 20-30 minutes or until it reaches setting point.

Once the marmalade has been bubbling away for 15 minutes, take one of the bowls out of the freezer and spoon a few spoons of marmalade onto it. Let it sit for a few minutes or so. If a good wrinkle or skin forms on top your marmalade has reached setting point. Run your finger through and if the marmalade parts it is ready. If the marmalade comes back together quickly, and still seems very liquid-y, it needs a little longer. Place the plate back in the freezer and retest in another 5 minutes.

Once the marmalade has set, turn off the heat and let it sit for 5 minutes

While the marmalade is cooking, sterilise your jars. You'll need about 6 x 300ml glass jars with metal lids. To sterilise jars, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish or tray in a cold oven. Heat the oven to 110°C and, once it has reached temperature, leave the jars in the oven for about 10–15 mins, or until completely dry. To sterilise lids you can give them a hot soapy wash and let them air-dry, or run them through the dishwasher. You can also boil lids in a saucepan of boiling water for 5 minutes and then let them air-dry.

Remove the tray of jars from the oven carefully. Carefully fill the hot jars with the hot jam. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butter knife or chopstick around the inside to release any hidden air pockets.

Wipe the rims of the jars with a clean damp cloth and seal. Store in a cool, dark place for to 6 months; once opened, refrigerate and use within 6 months. To extend the shelf life of the marmalade heat process following the instructions below.

To extend the shelf life of your jars before they get opened, you can heat process them. Get the biggest pan you have, such as a stockpot, and put it on the stovetop. Lay a folded tea towel in the bottom of the pan, then sit your filled, lidded jars on the tea towel. Make sure your lids aren’t on too tight! Pour in enough warm water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat and simmer for 15 minutes. Carefully remove the hot jars from the water using preserving clamps or a very thick cloth. Line the jars up on the bench top and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. These jars can be safely stored in the pantry for up to 2 years.