|A typical Facebook breakfast post - duck egg & marmalade.|
Well hubby was so intrigued, it became one of those "it has to be done" things. So he did and I love it. It has a really strong, bitter flavour that is akin to Frank Cooper's Vintage orange marmalade, which I love. However, hubby finds the lime peel to be sliced too thick and the melon pith to be cut too small. I do agree with him that slicing the lime ultra-thin, maybe just zesting some of the peel and leaving the watermelon pith a lot bigger, would have altered the balance of power between the two flavours, bringing the watermelon to the fore. The watermelon undergoes quite a transition in the cooking process, becoming glassy and almost crystalline in structure, winding up looking like little square sweeties. It tastes divine, but does have a tendency to be knocked sideways by the lime, currently.
Once I've eaten this batch (because I'm the only one who likes it), we're going to give it a go with the thinner lime zest and bigger watermelon pith - just to see what happens. I can't say whether it'll work - but even if it doesn't, you'll still have a fantastic marmalade for your toast!
The fallback position of "hmmn, it's just the same" is fine by me!
WATERMELON & LIME MARMALADE (Makes two 450ml (3/4 pint) jars)
500g watermelon pith (sweet red flesh removed, green skin removed), diced
300g golden caster sugar
4 limes, halved and thinly sliced (or quartered and finely sliced).
Mix all the ingredients together in a container (plastic or glass, preferably), cover with cling film, and leave in the refrigerator overnight.
Using a non-reactive saucepan, pour in the ingredients and cook gently over a low heat until the sugar is all dissolved.
Bring to a boil and cook at a lively simmer for 50 minutes or until the watermelon skin turns translucent.
The marmalade should reach setting point (where a small amount dropped onto a cold surface will develop a skin as it cools) before you remove from the heat.
Once at setting point, pour into 2 warm sterilized 450-ml (3/4 pint) jars, seal and cool.
The marmalade should be stored in the refrigerator and should keep, unopened, for several months.