OrchardWorld’s Finger Lime Marmalade on toast recipe

Start your day with something a little different with this vibrant Finger Lime Marmalade on Toast. With its zesty citrus flavour and glossy homemade finish, it turns a simple slice of sourdough into a deliciously elevated breakfast.

Serves 8 | Prep 15 Minutes | Cook 25 minutes

INGREDIENTS

• 1 cup finger lime pearls (about 12 – 15 finger limes, pearls removed)
• 1 cup granulated sugar
• ½ cup fresh orange juice, strained
• 1 tbsp fresh lemon juice
• 1 tsp finely grated orange zest
• ½ tsp pure vanilla extract
• 4 slices artisanal sourdough bread
• 2 tbsp unsalted butter, softened

METHOD

1. Combine the finger lime pearls, granulated sugar, orange juice, and lemon juice in a medium heavy-bottomed saucepan.

2. Place the saucepan over medium heat and stir continuously with a wooden spoon until the sugar dissolves completely, about 3–4 minutes.

3. Increase the heat to medium-high and bring the mixture to a rolling boil, then reduce to a simmer.

4. Cook the marmalade, stirring occasionally, until it reaches 220°F on a jam thermometer, about 15 – 20 minutes. Tip: Use a thermometer for precision – this ensures the perfect gel set without overcooking.

5. Remove the saucepan from the heat and stir in the orange zest and pure vanilla extract.

6. Let the marmalade cool in the saucepan for 10 minutes to thicken slightly.

7. While the marmalade cools, toast the artisanal sourdough bread in a toaster or under a grill until golden brown and crisp, about 2-3 minutes per side.

8. Spread the softened unsalted butter evenly onto the warm toast slices

9. Spoon the finger lime marmalade generously over the buttered toast, using about 2 tbsp per slice.

10. Serve immediately. Tip: For extra flair, garnish with a sprinkle of flaky sea salt or a drizzle of local honey to contrast the citrus notes.

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