Anarchy in a Jar

The revolution starts in your mouth // Small-batch condiments made in Brooklyn

Key lime and smoked salt marmalade

UncategorizedLaena McCarthy

This key lime marmalade with smoked salt is a perfect blend of sweet, sour, bitter and salty! For people who tend to like savory flavors, this is your kind of jam.The smoked salt adds jsut the extra zing that the limes beg for. It conjures up the warm days of summer, sipping a margarita by the beach.

We'll be selling it at the Greenpoint Food Market this Saturday, February 13th. Come visit us! In the Anarchy corner, our friend Noah will have his magical, amazing chocolate truffles for sale and kimchee master and fellow food accomplice, Kheedim Oh of Mama O's Kimchee, will be serving up some rad and spicy kimchee. Very sexy.

"Key to My Heart Marmalade" with key limes & smoked salt

20 limes 8 cups sugar 1/4 teaspoon smoked salt about 4-5 cups water

Scrub limes, cut them into thin slices, then quarter each slice.  Add enough water to equal 8 cups total of  slices & water and pour into saucepan.

Bring the limes & water mixture to a boil for ten minutes.  Add sugar and bring to a boil. Turn off the heat and let cool thoroughly, refrigerate overnight.

Bring to room temperature, boil for approximately 15 minutes, or until jam is set and has reached 220 degrees (put some on a spoon in a dish, and set it in the fridge for a few minutes, to test the set). Do not overcook or marmalade will solidify. Add smoked salt, bring back to a boil and turn off heat. Let sit 3 minutes and stir to make sure zest is distributed.

Fill jars to within a ¼ inch of the top and sealing (for jar preparation, see this detailed recipe). Boil for 10 minutes in a water bath. Let rest 5 minutes in bath, then remove. Listen for the jars to “pop” letting you know the jam is sealed! Do not move for 6 to 12 hours to get a proper set.