Laziness Succeeds: Making Lime Marmalade

I make my own marmalade, but find the long drawn out process of slicing the peel gives me cramp in the muscles of my hands.

I recently tried a new technique.

I bought some limes, started in the usual way, cutting them into halves, adding half their weight of water and cooking gently till soft. I then let the mixture cool, bisected the half limes into quarters to make it easier to remove pips - there were none, so I must have got sterile limes.

I then applied a hand held liquidiser to the mixture of  fruit, juice and water.

I heated that mixture to boiling, added its own weight of sugar in two instalments, heated to boiling, and then put the result into heated jars.

It set perfectly and tasted just like the lime marmalade I've made in the paste, without the aching hands.