Key Lime-Ginger Marmalade with Macadamia Nut Scones

Our friends in Palm Desert gave us a large bag of key limes, I guess you're not actually suppose to call them 'key limes' if they don't grow in the Florida Keys but I'm going to call them key limes in this recipe because I like the way it sounds and it's my blog. I've been making all kinds of things with my stash of limes and it is finally dwindling down to a reasonable amount, enough for some sort of Key lime pie to celebrate my son's visit this Sunday afternoon. Originally I was just going to make marmalade this morning but later decided to make the macadamia scones using some of the large can of macadamia nuts from my pantry. I have a small cookbook called, 'Simply Scones' where I found a recipe for nutty scones which I adapted to include only macadamia nuts. For the marmalade I adapted from two different recipes, one from Epicurious that's here- Meyer Lemon Marmalade and the other from 'The Art Of Preserving'. The sun hasn't come out yet today so I'm afraid my above photos are a bit dark but check out this bowl of limes that I photographed the other day in the filtered light on my deck. They continue to turn yellow and now I only have a few light green ones left in the bowl. Once I finish this bowl of limes I'll start working on the large bag of pears from my neighbors then I may do some foraging for elderberries in our secret spot on Mt. Burdell, that's all I'm saying:)

Key limes have a unique tart flavor compared to other limes, paired with the fresh and crystallized ginger they make a spicy flavorful marmalade. I used the larger amount of ginger but if you prefer it less spicy try using less ginger. They do have quite a few seeds which have to be removed but for their flavor and aroma, I think it's worth the trouble.

Ingredients and Directions for Key Lime-Ginger Marmalade
makes 4 half pint jars

4 cups thin slices Key limes
4 cups water
6 cups sugar
1-2 teaspoons fresh grated ginger
1-2 tablespoons finely chopped crystallized ginger

Have your canning jars ready and a mesh tea ball or cheesecloth with string, to hold the lime seeds while soaking the lime slices.

Cut off the ends of the limes, cut in half and slice thin, remove all the seeds. Tie the seeds in cheesecloth or place in a mesh tea ball strainer. Combine limes slices with seeds and water in a large pot and let stand covered at room temperature over night.

Bring the lime mixture to a boil and simmer for 45 minutes, until the liquid is reduced by half. Stir in the sugar and boil for 10 minutes, stir in the fresh grated ginger, continue to boil for 10-15 more minutes until it begins to thicken. Remove from the heat and test to see if the marmalade gels by placing a small amount on a cold plate. When the marmalade is ready stir in the crystallized ginger.

Ladle the hot marmalade into the jars, filling 1/4 inch from the top. Wipe off the rims with a damp cloth and seal jars with lids. Put the jars in a water-bath canner or a rack set in a deep pot. Add water to cover by one inch and boil for 5 minutes. Remove with tongs and cool. The sealed jars can be stored in a dark cool place for up to one year.

Ingredients and Directions for Macadamia Nut Scones
Preheat the oven to 400°F
Line a baking sheet with parchment or a silpat

2&1/4 cups all purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1&1/2 cups chopped macadamia nuts
1/2 cup chopped dried papaya
1/4 cup medium shredded coconut
fancy sugar for sprinkling on top

In a large bowl, mix together the flour, brown sugar, baking powder and salt. Cut the butter in small pieces and mix into the flour mixture until it resembles coarse crumbs. I use my hands but you could use two forks. In a small bowl, stir together the eggs, milk and vanilla. Add the egg mixture to the flour mixture and stir to combine, it will be slightly sticky. Using lightly floured hands mix in the nuts, papaya and coconut, making sure it's evenly distributed.

Pat the dough into a 9 inch diameter circle in the center of the prepared baking sheet, if desired sprinkle with fancy sugar, I used Demerara sugar. Using a serrated knife cut into 8 wedges. Bake for 30 minutes or until golden brown. Remove to wire rack and cool for 10 minutes. Serve slightly warm with the key lime marmalade.

Makes 8 scones