Lime Jam With Ginger and Vanilla

READY IN: 50mins




  • Press out as many limes as needed to get 1.5 cups lime juice and pulp. Don't discard the fruit flesh, because it adds much to the consistency.
  • Grate the peel from as many limes as needed to get 1.5 teaspoons of finely grated lime peel.
  • Cut the vanilla beam lenghtwise and scrap off the seed. Add the seeds to the grated lime peel and set aside.
  • Put juice and white wine into suited pot.
  • Add gelling sugar, the vanilla bean halves and freshly grated ginger. Mix.
  • Over medium high heat bring the lime mixture to a boil stirring constantly. Then boil for another 5 minutes stirring all the time.
  • Remove from heat and remove the vanilla beans. Add vanilla seeds and grated lime peel. Mix.
  • Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
  • NOTE on limes: I use not the juice but also the fruit flesh (pulp) here. If you don't like the fruit flesh use the juice only.
  • NOTE on "Dr. Oetker's Gelling Sugar 1:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "1:1" gelling sugar already contains pectin. If you can't get it, you could also use your method to make this jam.