Marmalade is probably the quintessential winter canning item. Everyone who “cans” or “preserves” is getting their hands on amazing winter citrus fruit: blood oranges, lemons, limes, oranges of all kinds, Meyer lemons, etc. So what else is there to make but marmalade? Or curd. But curd isn’t as … let’s say, universal, as marmalade.
Actually, marmalade isn’t very universal. Unless you live in Great Britain or Ireland, it’s kind of polarizing. You either love it or despise it. You either “get it” or you don’t. Curd is probably way more accepted than marmalade. You can use curd as the filling for a tart and no one would ever know it was originally curd.
In my family, there are both these kinds of marmalade people. I don’t much like marmalade myself. I avoid it. My nana liked it, but on the tart side – and not with a lot of rind or peel. My mom likes it sweeter with a lot of peel for texture. My dad doesn’t like it at all. Once you get to love it, you get to understand it. Or once you start making it, in my case. Then you can see how to use it in more ways than just on toast or English muffins. Like for example, melted slightly on pound cake, as a glaze for pork or chicken, swirled into a vodka cocktail, etc.
I’ve made marmalade a bunch of times and each time I’ve had a different experience. Most of the time I’ve used my basic marmalade formula. Sometimes it’s taken a few days for it to “set”, other times it’s set so firmly right away that in order to use it it needed to be softened (thanks to the insanely pectin-y lemons I used). I’ve made some marmalade that never fully set too, and was always a little liquid-ish. Some of them I’ve re-cooked and processed, others I’ve just marketed as “citrus syrup- great on ice cream.” But regardless- it’s always been fairly simple. It’s just a loooooong process.
This time, I made key lime marmalade. Key limes are tiny little adorable -and sweet (yet more acidic too, if that makes sense)- limes that are most commonly used in pies. I have never made lime marmalade before, so that’s what you see here. But for your purposes, any citrus fruit will do.