Green Gauge Lime Preserve

Ingredients

• 6 pieces Green Limes (thin‑skinned, local limes; washed; ends trimmed)
• 2 tablespoons Salt (coarse sea salt for soaking)
• 4 cups Water (filtered water for soaking; additional water for cooking as needed)
• 0.75 cup Granulated White Sugar (adjust to taste; less sugar keeps preserve tart)
• a few drops Green Food Coloring (natural food coloring preferred; add one drop at a time)
• 2 tablespoons Fresh Lime Juice (reserved from the limes during preparation)

Instructions

1. Prepare the Limes

   Trim the ends off each lime, slice them, squeeze out the juice, and separate the rind from the flesh. Keep the rind pieces whole.

   Time: PT15M

2. Soak the Rind

   Place the rind pieces in a glass bowl, add 2 Tbsp salt and enough water to cover. Let soak for 24 hours, changing the water every 4 hours (discard old water, add fresh salted water).

   Time: PT24H

3. Rinse the Rind

   After 24 hours, discard the soaking liquid and rinse the rinds thoroughly under running water until no salt remains.

   Time: PT10M

4. Grind the Rind

   Transfer the rinsed rinds to a blender or food processor and pulse until a coarse pulp forms.

   Time: PT10M

5. Combine with Sugar

   Measure the pulp (about 1 cup). In a saucepan, combine the pulp with 3/4 cup granulated sugar and the reserved lime juice. Stir to distribute evenly.

   Time: PT5M

6. Cook the Preserve

   Place the saucepan over medium heat. Stir continuously with a wooden spoon to prevent sticking. Bring to a gentle boil, then reduce to a simmer and cook until the mixture thickens to a jam‑like consistency, about 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: medium heat

7. Adjust Consistency (Optional)

   If after cooling the preserve feels too thick, return it to the blender and pulse briefly to smooth it out.

   Time: PT5M

8. Add Food Coloring

   Add green food‑coloring drop by drop, stirring after each addition, until the desired bright green hue is reached.

   Time: PT5M

9. Jar and Cool

   Spoon the hot preserve into sterilized jars, seal tightly, and let cool to room temperature. Once cooled, refrigerate.

   Time: PT15M

Nutrition Facts

Calories

30

Protein

0 g

Carbohydrates

8 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Green Limes: Key limes, Persian limes
• Instead of Salt: kosher salt
• Instead of Granulated White Sugar: cane sugar, light brown sugar (will alter flavor)
• Instead of Green Food Coloring: none (use less if avoiding artificial colors)
• Instead of Fresh Lime Juice: lemon juice (will change flavor)

Equipment Needed

• Glass or Pyrex Bowl
• Wooden Spoon
• Blender or Food Processor
• Stainless Steel Saucepan
• Fine Mesh Strainer (optional)
• Sterilized Glass Jars with Lids
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Soaking the lime rind for 24 hours with regular water changes
• Stirring constantly while cooking to prevent scorching
• Using a wooden spoon (no metal) because of the lime’s acidity
• Achieving the correct thick‑but‑spreadable consistency before adding food coloring

Chef Tips from the Video

• Use the freshest local limes for the brightest flavor
• A pinch of extra salt at the end can enhance the tartness
• If you like a smoother texture, pass the cooked mixture through a fine sieve before adding food coloring

Troubleshooting

Storage

Refrigerator: Store sealed jars in the refrigerator; can keep for up to 2 years.

Freezer: Not recommended; texture may change.

Room temperature: Only for a few days if kept in a cool, dark place; otherwise refrigerate.

Make-Ahead Tips

• The preserve improves in flavor after a few days in the fridge
• Make a large batch and freeze individual portions in small jars for up to 3 months (thaw before use)
• Sterilize jars by boiling them for 10 minutes before filling