Australian Finger Lime Marmalade Updated and Improved

 

I have been growing Australian finger limes (Citrus australasica) for a dozen years now. The thing that is cool about finger limes is that when you cut them open, little balls of lime juice spill out. They are about the size of flying fish row (aka tobiko) and are sometimes referred to as “lime caviar”. Unfortunately, there aren’t many applications for them. Back in 2021 I concluded that marmalade could take advantage of the special characteristics of finger limes. The result was not great. Primarily, the flavor was too bitter for most uses. Three years later I still haven’t used up all of that marmalade. Moreover, it took much too much effort to make. You can read all about that experiment here if you are interested. Note that I have left out many details here, since much of it would be redundant with that original posting.

I have been harvesting, collecting, and freezing finger limes ever since, intending to try again and see if I could get a better result. Finally this fall I made a batch, changing a number of critical steps in the process.

The verdict? The new batch is much sweeter, less bitter, and easier to prepare. However, I still wouldn’t say it was great, and it is still a lot of work. Nonetheless, here is the recipe from my recent attempt. Perhaps with yet more work it could be turned into a useful recipe. Your mileage may vary.

Note: for the purpose of incorporation into a cooked product like marmalade, these limes freeze well. In fact, they freeze surprisingly well to store for almost any application. This batch included 100% frozen fruit collected over the course of 2024.


Australian Finger Lime Marmalade Recipe v2.0
Yield: 9.5 cups

Ingredients:

3.5lbs Finger limes
2.25lbs Sugar for macerating limes (equal to the weight of processed limes)
Additional 12oz sugar (added during cooking)
¼ C Karo syrup (to reduce sugaring off)
1 pkg liquid pectin (3oz)
1 tsp Kosher salt

Note that last time I added baking soda, which can be helpful with marmalade to soften the skins. However, finger lime skins are already thin, and baking soda is bitter, so I left it out this time. There was no issue with the skins being tough.

Method:

Processing the limes took a huge amount of time and effort, so as before, I did it in two batches over two days, then cooked them on the third day. I don’t think it is necessary, though when making marmalade, macerating the fruit in sugar is generally a good idea to get it to release liquid and pre-absorb sugar. On the first day I processed about 1.5 pounds and macerated the “pearls” in the refrigerator with an equal amount of sugar. On the second day I processed the rest, adding them to the same container, again with an equal amount of sugar. I stored the skins separately. On the third day I assembled and cooked the marmalade.

Processing the limes:

(1) Wash and dry the limes.

(2) Slice the stem end from each lime. Squeeze the fruit from the skins with a small rolling pin. A wooden “cocktail muddler” with a straight handle worked well for this.

(3) Previously I had removed the seeds at this point. It was an unbelievable pain in the ass and took a ridiculous amount of time. For this version I left the seeds in with the fruit, since they float to the top during cooking. However, it turned out that skimming them from the surface during cooking was a huge pain in the ass and took a ridiculous amount of time!!! Oh well. [A reader suggested scraping the lime pearls from the skin under water, and then skimming the seeds as they float to the top of the water. If I do this again, I will try it – though I have to wonder about the amount of lime juice from popped pearls that will be lost.]

(4) I discarded ½ of the skins (by weight.) The remainder I blanched once in water for 3 minutes to reduce the bitterness. [The same reader noted that they retain all of the skins, but simmer them in water for 1 hour - twice! I am sure that would eliminate all bitterness but might lose a lot of the flavor, texture, and interest of the skin as well.]

(5) Chop the skins into pieces of a size that is pleasing to you. This time I chopped them more thoroughly than I wish I had. They lost a lot of toothsome character. I need to try to find some reasonable way to cut them into disks or strips.

Cooking the marmalade:

I recommend investing in a copper jam pot if you do a lot of preserving. They are quite expensive (generally US$200 and up), however, using one makes preserving easier and produces a better product.

Before starting, put a plate in the freezer with some spoons to use in testing for setting.

Put the macerated limes into the pot along with 12 oz additional sugar and 1 tsp Kosher salt.

Bring to a full boil over medium-high heat. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Assuming you have not removed the seeds previously, attempt to skim off the seeds from the surface. I started using a spoon, but that was insanely inefficient. I then switched to skimming with a very small sieve. There was a fair bit of lost fruit using this method, it was a long, slow process, and I ultimately only got about 90% of the seeds out. Oh well.

Return the mixture to a full rolling boil over medium-high heat, stirring constantly. Stir in the liquid pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for one minute or so. Note that using liquid pectin the marmalade gels very quickly.

Test for setting using a spoon from the freezer (or any other method you prefer.) When the marmalade has set to your satisfaction, remove it from the heat. Allow it to cool for a few minutes to minimize separation of the fruit, skins, and juice. However, don’t let it cool too much or it will be impossible to fill your jars.

Ladle into sterilized jars and process by whichever safe preserving method you prefer.