You should not have any trouble with lemon or lime marmlade setting as they have so much natural pectin, especially if they are not mature. A quick tip, after cutting my limes I buzz them in the blender with a little water, leave some chunks,saves all the cutting but the marmalade does not look quite so fancy.
When you say "remove the middle" - does that just means the seedy bit? Is it just skins that go into a marmalade or skins and fruit? Thanks for your recipe Susanne.
The easy way to do it is to take the seeds out. Put the fruit and skin into a blender to chop. Put the blended fruit and skin straight into the pot with the sugar. I don't use any water. Put the seeds into a chux cloth and hang them in the mix as it cooks. Jam setter sugar contains a lot of pectin anyway. You shouldn't have trouble.
I have just found this recipe and decided to make it straightaway with my abundance of ripe, semi ripe and unripe lemons. I found it to be bitter with all the membranes and pith in it. I went to a lemon marmalade recipe on Pinterest and noticed that only the skin with absolutely no membrane or fruit or pith were used? I guess that will be a true translucent marmalade and with the bits of fruit you might end up with a cloudy looking jam rather?
It is still nice as a soft cheese Complement but my family find it too bitter to eat on toast.
Thanks for the recipe... if you have not put it out there, I would never have learned so much!
My job was the prep work, to quarter the oranges, and using scissors, I would cut centre stringy bits off, and pull or slice pulp segments off skin, then I would lay down the quarter skin on the board and with a sharp knife, cut off the pith and then just fine slice the orange skin.
My mother in law was a good cook and she would soak the skin and fruit in water overnight, the seeds etc would go in a little muslin bag with sting hanging on edge of pan. Her jam was clear and almost jelly like with skins and segments.
It was her jam which was taken to CWA morning teas and served with scones.
These days the whole orange is often chopped up in a blender while removing most of the seeds. Some people soak and others don't. But the seeds were used for pectin. The scum was always removed when cooking jam.
My father in law did not get much of the show jam, because he used to put a good tablespoon on his toast.
I have often put some whiskey in the final lot to give a nice flavour.
Brings back the smell of jam making, from the past. We had a special jam pan which was half the answer to good jam. It was a heavy bottom, wide base and not very high sides. It gave a wider boiling area.