KCB 7.10: Lime and Ginger Marmalade

1. Cut the limes into 0.25 cm (1/4-inch) rings and remove the seeds. Combine the limes and water in a bowl and leave to stand overnight.

2. Place the lime and water mixture in a non-stick 3-litre/quart saucepan and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 1 hour. By this time the rind should be tender. Remove from the heat.

3. Pour the mixture into a bowl and measure exactly how much lime and water there is. Add an equal quantity of sugar and return the lime and sugar mixture to the saucepan.

4. Stirring over low heat, allow the sugar to dissolve. Return the mixture to a boil and cook without stirring for 10-15 minutes or until a spoon of the marmalade sets on a cold plate.

5. Remove the saucepan from the heat and add the minced ginger. When the marmalade cools, pour it into hot, sterilized jam jars. When the marmalade has cooled, seal the jars.