Lime jam à la Caipirinha with Tropic jam sugar

Ingredients

Directions

1. 1

   Wash 2 limes thoroughly with hot water and rub dry. Peel the peel thinly (without the white skin) with a peeler or a small sharp knife. Cut the peel into fine strips (approx. 10 g)

2. 2

   Peel the 2 peeled limes and 9 other limes so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and place them in a bowl. Squeeze the juice from the parting skins well. Place the fillets on a sieve and collect the juice (approx. 80 ml juice and 410 g fillets)

3. 3

   Squeeze out the remaining lime and fill up to 100 ml with the collected lime juice. Put the lime juice and lime zest in a small pot, bring to the boil and let it boil down to half its original volume (50 ml) for about 5 minutes without lid. Let it cool down. Put lime filets, jam sugar and the boiled down juice with the peel in a bowl, mix well and let it stand in the fridge for 3-4 hours

4. 4

   Wash the mint, shake dry and pluck the leaves from the stalks. Cut the leaves into fine strips. Put the lime-sugar mixture into a large pot and bring to the boil while stirring. Add cachaça and mint. Let it boil over high heat for 6-8 minutes while stirring. (gelling test!!)

5. 5

   Fill lime jam hot into clean glasses and close them immediately. (Place twist-off jars on the lid for about 5 minutes after filling)

6. 6

   waiting time approx. 3 1/4 hours