Sunday, March 2, 2008

I Made Marmalade

...because Mrs DeSantis told me to.

Not sure what to get, I questioned the matriach of the citrus stand while trying to snap her picture. She described how to candy the thick peels of blood oranges, then decided I should make marmalade from the exceptionally tart, orange-skinned rangpur limes, which are a cross between a mandarin orange and a lemon. You read that right: no lime involvement in this "lime."

Charming DeSantis naming conventions usually require a bit of research. The family is from northern Italy (Istria, I think?) and often letters in the names of their strange fruits are appended or discarded. The sign said "rangpure," so I google-tested for "rangpure" and "range pure" before landing on rangpur, apparently a fruit of Indian origins discovered by Sir Joseph Hooker in the foothills of the Himalayas and transported to Florida, where someone thought it was a lime.

Only appropriate then that we transform it to marmalade through another Floridian. Adapted from a recipe by Mrs Everette Rogers of The National Hotel in Leesburg, Florida:

Rangpur Lime Marmalade
6-8 rangpur limes

Wash the fruit and slice thin, discarding seeds and pith. Cover with water and boil, covered, 20 minutes. Measure the fruit and water mixture (I got 3 cups) and add 1/2 c sugar for each cup of mixture. Over medium heat, cook rapidly until the syrup gels. Seal in hot sterilized jars.


jay said...

FYI..... Istria is Croatia, HR.

colleen said...

Most of Istria is Croatian, a bit is part of Italy, and a larger chunk was Italian before WWII.