Citrus Jam: 5 lbs. of fresh limes; now what?

3 09 2009
Persian Limes in a grocery store.
Image via Wikipedia

Ah, Wegmans. It is THE grocery superstore chain here in Central New York, and elsewhere in the northeast. When the first superstore opened with a full casual restaurant inside serving breakfast, lunch and dinner, a cofee bar bakery and wood pizza oven, I looked in awe and thought, I’ll never need to cook again.

In these parts, Wegmans buys in-season produce from local farmers, and in most of the superstores the produce section is front and center right at the entrance. The emphasis on fresh-is-best makes it easy to treat the big super-grocery as if it was a corner market. It’s even easier to get into the habit of stopping in every other day for just enough of what’s new and fresh. Last night, when I dropped in on my way home, the scent that greeted me at the front door was a full display of ripening Persian limes — perfect green orbs. I tossed a 5lb. bag directly into my cart.

Today, I’ve spent some time finding the perfect recipe — but I’m still not sure.

What would you make? And if you have any other ideas for these beautiful citrus stars, please share!

Lime Jam With Ginger and Vanilla

(Inspired by Recipe-zaar #243473 by Thorsten; ingredients converted to items commonly found in the US )

50 min | 30 min prep: Makes approx four 8-oz (1 cup) glasses

1 1/2 cups lime juice, and pulp (see note)
1/2 cup dry white wine
1 pkg. Ball or Sure-Jell no-or-low sugar pectin (orig. recipe used Dr. Oetker’s 1:1 Gelling sugar)
1 teaspoon ginger root, peeled and freshly grated
1 1/2 teaspoons lime peel, grated
1 vanilla bean
  • Press out as many limes as needed to get 1 1/2 cups lime juice and pulp. Don’t discard the pulp; it improves the consistency.
  • Grate as many limes as needed to get 1.5 teaspoons of finely grated lime zest.
  • Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the grated lime zest and set aside.
  • Put juice, pulp and white wine into a non-reactive saucepan.
  • Add pectin, the vanilla bean halves and freshly grated ginger to the pot.
  • Stir constantly while bringing the mixture to a boil over medium high heat. Boil for another 5 minutes, stirring all the time.
  • Remove from heat and remove the vanilla beans. Stir in the vanilla seeds and grated lime zest and mix thoroughly.
  • Ladle the jam into hot jars, leaving 1/2-in. headspace. Cover with bands and rings and process in boiling water bath canner for 10 minutes or according to the directions for water-bath canning of jams from the USDA.

———- or should I make this one? ————–

Cucumber Lime Jam

From a recipe at ‘The Old Farmer’s Almanac‘ website:
Yield: Makes about 3 pints (6 cups).

2 limes, unpeeled, cut in chunks and seeded
1/2 cup lime juice
1/4 cup cider vinegar2
2 1/2 to 3 cups peeled, seeded cucumber
pinch of salt
1 package powdered pectin
4 cups sugar

  • Combine limes and juice with vinegar in the container of a blender. Blend until lime is cut into smaller pieces.
  • Add cucumber and blend until the level in the blender measures 4 cups.
  • Combine cucumber mixture in a large pot with salt and pectin.
  • Bring to a boil and add the sugar all at once. Return to a boil and boil hard for 2 minutes.
  • Seal in sterilized jars and process 10 minutes in boiling water.

———- or maybe this one? ———-

Honey Lime Curd

from (which I think I could either process or freeze, if I’m very careful.)

———- or maybe simple and 0ld-school? ———–

Lime Marmalade

from this post at

Help me out — what would you make with this fragrant, flavor-burst citrus?

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One response

6 09 2009

Lime curd is so versatile later on…tarts, on scones or muffins, pie, cake filling. Clearly, I am obsessed!

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