It’s wildly windy this morning, blustery gusts shrieking through the trees and rattling our house. The sky is dark and brooding and I’m so glad to be bundled up inside with hot cinnamon raisin scones and a big mug of coffee.
Work is done for the week and I’m looking forward to cozying in for a few days at home with new books to read, unseen episodes of Midsomer Murders to watch, and comfort food to eat.
It’s been a week of pleasant projects, slipped in between naps and work, finding ways to use harvested items from my garden like horseradish and dill, and collected items like these gorgeous blood limes.
Scones and marmalade were such a nice way to start our stormy weekend.
What are you looking forward to most this weekend? xo
Blood Lime Marmalade
500 g blood limes
water to cover by one inch
500 g white sugar
1. Thinly slice blood limes and place in stainless steel pan. Cover with water by one inch. Cover pan and bring to boil over medium heat, lower heat and simmer 1 to 1.5 hours until blood limes are tender. Check regularly to make sure mixture doesn’t burn.
2. Warm sugar in low oven or in pan over low heat. Stir into hot blood lime mixture, return to boil over medium heat and boil rapidly for five minutes.
3. Remove from heat. Skim foam off top and leave to sit five minutes.
4. Pour immediately into sterilized jars, seal tightly, turn upside down on cutting board, and leave overnight for jars to seal.