It’s wildly windy this morning, blustery gusts shrieking through the trees and rattling our house. The sky is dark and brooding and I’m so glad to be bundled up inside with hot cinnamon raisin scones and a big mug of coffee.

Work is done for the week and I’m looking forward to cozying in for a few days at home with new books to read, unseen episodes of Midsomer Murders to watch, and comfort food to eat.

It’s been a week of pleasant projects, slipped in between naps and work, finding ways to use harvested items from my garden like horseradish and dill, and collected items like these gorgeous blood limes.

As I debated how to use these beauties, I finally settled on a blood lime marmalade which I hoped would showcase the luscious red color and vibrant flavor.

It turned out delectably, a rich red with mouth-puckeringly tart sweetness, lovely slathered over hot buttered scones or spooned onto wedges of sharp cheddar or creamy Camembert.

Scones and marmalade were such a nice way to start our stormy weekend.

Now it’s time to add a few more layers to my pjs and settle in for a movie marathon with Bear.

What are you looking forward to most this weekend? xo

Blood Lime Marmalade

Ingredients:

500 g blood limes
water to cover by one inch
500 g white sugar

Directions:
1.  Thinly slice blood limes and place in stainless steel pan. Cover with water by one inch. Cover pan and bring to boil over medium heat, lower heat and simmer 1 to 1.5 hours until blood limes are tender. Check regularly to make sure mixture doesn’t burn.
2.  Warm sugar in low oven or in pan over low heat. Stir into hot blood lime mixture, return to boil over medium heat and boil rapidly for five minutes.
3.  Remove from heat. Skim foam off top and leave to sit five minutes.
4.  Pour immediately into sterilized jars, seal tightly, turn upside down on cutting board, and leave overnight for jars to seal.