Seville orange, key lime, Ceylon cinnamon marmalade:
From culinary hill
- 4.5 cups agave
- 2 Ceylon cinnamon sticks
- 7 cups water
- 4 key limes
- 3 large Seville oranges
- First, cut washed oranges and key limes in half crosswise, then into very thin half-moon slices. Discard any seeds. Place the sliced fruit along with their juices into a stainless steel pot.
- Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the agave and cinnamon sticks. Cover and let stand overnight at room temperature.
- The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for 2 hours. Turn heat up to medium and boil gently, stirring often, for another 30 minutes.
- Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees
- If you want to be doubly sure the marmalade is ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm–-neither runny nor hard–- it's ready. It will be a golden orange color. If the marmalade is runny, continue cooking it; if it's hard, just add a bit more water.
- Pour the marmalade into clean hot mason jars. It may take 24-48 hours for the natural pectin to set up properly.
Seville Orange Key Lime Ceylon Cinnamon Marmalade