Agricultural Term: Limequat Marmalade

Definition: Limequat marmalade is a type of preserve made from the fruit of the limequat tree (Citrus x floridana). It is a hybrid citrus fruit that is a cross between a key lime and a kumquat. Limequats are small, round fruits with a thin, smooth skin that ranges in color from yellow to green. The marmalade is made by cooking the limequat fruit with sugar and water until it reaches a thick, spreadable consistency.

How to Make Limequat Marmalade

Step 1: Harvesting and Preparing the Limequats

Start by harvesting ripe limequats from the tree. Choose fruits that are fully colored and feel slightly soft to the touch. Wash the limequats thoroughly under running water to remove any dirt or debris. Cut off the stem end and slice the limequats in half horizontally.

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Step 2: Removing the Seeds

Using a small spoon or your fingers, gently remove the seeds from each limequat half. Take care not to damage the fruit while doing so.

Step 3: Slicing the Limequats

After removing the seeds, thinly slice the limequat halves into small, uniform pieces. You can choose to leave the skin on or peel it off, depending on your preference. Keep in mind that the skin adds a slightly bitter flavor to the marmalade.

Step 4: Cooking the Limequats

Place the sliced limequats in a large saucepan and add enough water to cover them. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 20 minutes or until the limequats are soft and tender.

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Step 5: Adding Sugar

Measure the cooked limequats and return them to the saucepan. For every cup of limequats, add an equal amount of granulated sugar. Stir well to combine the sugar with the fruit.

Step 6: Cooking the Marmalade

Bring the limequat mixture to a rolling boil over medium-high heat, stirring constantly. Continue boiling and stirring for about 15-20 minutes or until the marmalade reaches the desired consistency. To test if it’s ready, place a small amount on a chilled plate and let it cool. If it thickens and holds its shape, it is done.

Step 7: Canning and Storing

While the marmalade is still hot, carefully ladle it into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, seal them with sterilized lids, and process in a boiling water bath for the recommended time based on your altitude. Once processed, allow the jars to cool completely before storing them in a cool, dark place.

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Enjoy your homemade limequat marmalade spread on toast, scones, or as a delicious accompaniment to cheese!

Keywords: limequats, limequat, marmalade, cooking, citrus, fruits, reaches, consistency, harvesting