Spice up your standard spread with some festive flavours! Gin and lime marmalade is the perfect way to add cheer to almost anything. Spoon it onto bread, enjoy with fruit, or mix with ice cream.
Recipe, styling and photography by Katelyn Williams
Juice the lemons and limes, and scrape out the pulp and seeds from the skins, using a spoon. Strain the juice, reserving the pulp and seeds and top up with water, so as to be left with 2 litres juice. Place the pulp and seeds into a piece of muslin cloth, using string to tie it up into a parcel. Thinly shred the rinds of the lemons and limes, using a knife or food processor. Place the shredded rinds in a large pot with the juice, lime leaves and muslin bag, and bring to a boil. Simmer gently, 1 hour or until the peel turns soft and translucent. Remove the muslin bag from the mixture. Warm the sugar on a baking tray in a 160˚C oven, 5 minutes. Add to the marmalade mixture and simmer gently, 40 – 50 minutes. To test if the marmalade is ready, spoon a little onto a chilled plate and place in the fridge, a few minutes. The marmalade is ready once a skin forms on the surface. Pour 15ml (1 tbsp) gin into the bottom of each sterilised jar, followed by the hot marmalade. Seal the lids, turn the jars upside down and allow to cool completely. Cook's tip: To sterilise the jars: place the bottles and lids (as well as the ladle you’re going to use for filling) on a baking tray in an oven preheated to 180˚C, 10 – 15 minutes. Carefully remove the jars and fill immediately.Gin and lime marmalade
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