Tough lime peel in marmalade

[Whoever]

How can I avoid lime peel becoming tough when included in marmalade? The batch I've just made is as tough as leather. I need to remove it to make the marmalade palatable. If I gently warm the marmalade to make it liquid, fish out the peel, will it reset?

[Kristal53]

yes -if you gently rewarm the marmelade then sieve out the lime peel you can repot the marmelade -though now it will be lime jelly but still delicious.

[mrs_overall]

I think the problem may be that you havent cooked the marmalade for long enough.
Tip the lot back in the pan and cook for longer

[atalanta]

For lime marmalade, you should cook the peel first until it is soft. With limes this can take a couple of hours, or else you might use a pressure cooker. Then slice it extremely fine and add it to the juices and flesh of the limes. Then dissolve the sugar, and when dissolved, boil to a set.
Picking out the peel now will spoil the set. If you must, don't warm it, but put the marmalade through a sieve or colander, then reboil the remaining jelly to a setting point.

[Kristal53]

@atalanta sorry but i don't agree -if she's already achieved a good set with her marmelade, warming it to liquid then sieving out the peel will not affect the set - in fact -if a good set has been achieved in the first place, boiling the marmelade again may ruin it.