Amanda HickieAn experiment in finger lime marmalade, to see if I could use just the flesh. More tart than usual, so I ended up adding 1:1 sugar. Even then I'm not sure you can spread it on toast without doing damage to your mouth.
Reached 105C really quickly. Usually I struggle to get to 104C. Kept it boiling for a while extra. But even after a few days it didn't set. Maybe I damaged the pectin. Maybe it's all in the skins.
I've reboiled it with a lemon cut in sections and a bit of extra water. Lemon removed before jarring. We'll see how it goes. Pretty colour though.
