Lime marmalade from Ferment: From Scratch: Slow Down, Make Food to Last (page 91) by Mark Diacono

  • raw honey
  • limes
  • Serves : 300ml (10.5fl oz) jar

  • EYB Comments

    Allow to ferment for anything from 2 weeks to 2 months.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to ferment for anything from 2 weeks to 2 months.

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