1. Press out as many limes as needed to get 1.5 cups lime juice and pulp. Don't discard the fruit flesh, because it adds much to the consistency. 2. Grate the peel from as many limes as needed to get 1.5 teaspoons of finely grated lime peel. 3. Cut the vanilla beam lenghtwise and scrap off the seed. Add the seeds to the grated lime peel and set aside. 4. Put juice and white wine into suited pot. 5. Add gelling sugar, the vanilla bean halves and freshly grated ginger. Mix. 6. Over medium high heat bring the lime mixture to a boil stirring constantly. Then boil for another 5 minutes stirring all the time. 7. Remove from heat and remove the vanilla beans. Add vanilla seeds and grated lime peel. Mix. 8. Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely. 9. NOTE on limes: I use not the juice but also the fruit flesh (pulp) here. If you don't like the fruit flesh use the juice only. 10. NOTE on "Dr. Oetker's Gelling Sugar 1:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "1:1" gelling sugar already contains pectin. If you can't get it, you could also use your method to make this jam. ---------------------------------------------------------------------------
Nutrition
Ingredients
