Prep 10 mins
Cook 45 mins
This tart, hot marmalade is excellent on toast at breakfast!! It is also a great accompaniment to cold meats....a nice change from mustard.
- 17 1⁄2 ounces sugar
- 1 stalk lemongrass, bruised and chopped to 3 inch (if you use it from a tube 1 Tbs or Stalk needed_)
- 1 5⁄8 ounces water water
- 1 lemon, juice
- 1 lime, rind (rind peeled in strips and finely shredded)
- 2 limes, juice of
- 9 ounces red chilies, fresh seeded, ribbed and finely shredded (preferrably a mix of serrano, jalapeno and pimento)
- Place the sugar and water in a non-aluminium saucepan, stir to dissolve the sugar, then add the lemongrass.
- Bring to the boil; turn off the heat and allow to infuse for at least 1 hour.
- Meanwhile, add the lemon juice, lime juice, garlic and ginger together.
- Place the shredded lime peel in a small bowl and add the juice mixture to it.
- Allow this to soften the peel for at least an hour.
- Remove the lemongrass from the sugar mixture and add the peel and liquid along with the chilli and the red pepper. Bring the mixture to the boil slowly, brushing sides of pan regularly to keep syrup from the sides.
- Simmer the mixture until it thickens and the chillies become translucent then remove from the heat, allow to cool a little and bottle into sterilized jars whilst still fairly hot.
- This is a true marmalade and will keep for several months.