Saturday, 20 March 2010

• Recipe: Ginger Lime Fennel Marmalade

  This is a guest post from Playing with Fire and Water.
  

  

  Although the citrus are now long gone, they linger in my memory. I managed to preserve a few specimens— some in salt, some in sugar— to keep the memory alive.
  Typically, I make fruit preserves at the peak of their season to remind me of summer on a wintry day. This may be the first time I've intentionally preserved fruit to remind me of winter.

  ginger lime fennel marmalade
  

  Ginger lime (Citrus assamensis) is thought to be a hybrid of citron (Citrus medica) and a variety of lemon from Assam, India. In India, it is known as ada jamir, in China a da ya mi, and in Japan as adajamiru. The juice is very tart and scarce. The albedo is thick, dense and bitter. The zest is pale yellow, sweet, and highly aromatic. It's fragrance is more related to a lemon than a lime, with a distinct ginger tone and a whisper of eucalyptus. 
  Ginger lime is not widely cultivated or commercially grown. A combination of lemon and ginger can be substituted for the ginger lime.
  

  3 ginger limes, or 3 lemons and a 2" piece of fresh ginger root
  1 medium fennel bulb
  2 shallots
  850g (30 oz) water
  708g (25 oz) sugar

  Remove zest from ginger limes or lemons with vegetable peeler and slice into thin strips. Cut away albedo (white pith) and discard. Roughly chop pulp, discarding seeds, and place in deep pan along with zest. If using lemons, peel and finely mince the ginger root and add to pan.
  Trim the top and bottom of the fennel bulb. Cut into quarters and slice thinly across the grain. Add to pan.
  Peel and trim the shallots. Cut in half and slice thinly across the grain. Add to pan along with the water.
  Place pan over high heat and bring to a boil. Lower heat to a simmer, cover and cook until contents are soft, about 35-40 minutes. Add sugar and raise heat until mixture boils and sugar dissolves. Adjust heat to maintain a gentle boil and cook, stirring frequently until mixture reaches 220ºF/104ºC, about 45 minutes. 
  While marmalade cooks, sterilize 3 1-pint canning jars in boiling water. Spoon hot marmalade mixture into the jars, leaving 1/2" headspace. Seal with lids and bands and process in a boiling water bath for 15 minutes. Store in a cool, dark place. Makes 3 pints

  
  

   
  

  ginger lime fennel marmalade
  goat ricotta
  beet blood orange relish
  brioche lardo sablé

   
  

  

  
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