I made another batch or marmalade. One Seville orange, two Bearss limes and one Meyer lemon. Just a small amount to try out a new flavor combination. I used the same proportion of fruit, sugar and water as I did for the Seville orange marmalade in the previous post, and I cooked it the same way. My limes had a very thin rind, so I didn’t take out the inside white layer. I would’ve had their rind been thick.
The result? Less bitterness than in the pure orange marmalade, a bit more acidity, a fruitier, lighter flavor. A good balance between sweet and acid with a touch of bitter. I liked it. The two marmalades are different enough that I can serve them together and it won’t feel redundant. I miss a bit the bitterness of the orange, I’d like it to be a tad more assertive. Next try at this flavor combination I’ll increase the proportion of orange. All in all, I am happy with these two attempts and inspired to keep experimenting with marmalade.