I have just completed cooking Delia's Lemon and lime Marmalade, unfortunately after following it to the letter, the limes which were very soft before bottling turned out so hard after cooling. Would it be an idea to boil the limes first to soften the skins before proceeding to boiling the complete mixture and then bottling after reaching the "set point"?
Lemon and Lime Marmalade with Ginger
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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.