This recipe uses limes which add a heavy citrus note, and is paired with persimmons. If you don’t know what persimmons are, they’re a large fruit that sort of looks like a yellow/orange tomato, with a sweet and starchy flesh. They’re very tasty and sweet on their own, but yield a softened flavour when cooked.

One of my colleagues introduced me to persimmons, as she ate them often when she was a child. Be careful of the variety you choose when making this recipe, however, as certain varieties are very astringent, and others are quite firm so they won’t soften into a jammy texture. I recommend the Hachiya variety, which are recognized by their longer shape and soft, juicier flesh.

Make this recipe in the dead of winter, or when you would really like a summery treat. It’ll brighten up your day, even if there isn’t any sunshine!

Lime and Persimmon Marmalade

Ingredients:

• 5-6 limes, sliced thinly
• 5-6 persimmons, sliced thinly (Hachiya variety)
• 2 cups granulated sugar

Directions:

1. Add ingredients to a large pot and bring to boil; reduce to a simmer. Cook for 30-45 minutes or until the juices have congealed (see how to test this below).
2. Remove from heat and distribute them into 8 sterilized jars. If sealing, use your preferred method. I prefer this method {outside link}.

Makes 8 250mL jars.
If unsealed, the marmalade can keep from a couple weeks to a couple months
If sealed, it can last up to two years unopened.

How to test if your marmalade has congealed:  put a drop of the confection on a plate and putting it in the freezer for 5 minutes. Remove from the freezer and tilt the plate at a 90 degree angle for 5-10 seconds. If the jam runs or shifts, it isn’t ready. You will know when it is ready when it doesn’t move.