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Lemon and Lime Marmalade
Sun 21-Mar-10
5:21 pm
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shelley
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MMMM

After requests at work from friends who dont like real marmalade to make this, I decided to give it a go!  Here is the recipe;  It needs a LOT of sugar to make it the sweet, non bitter lime stuff I remember buying, but you can alter the amount to your own tastes.

5 limes

4 lemons

2.5 litres of water

Boil this until the fruit is soft.  As lemons cook much more quickly than the limes, I removed them after about an hour and a half, then continued cooking the limes for another 30 - 45 minutes.

As per Fiona's recipe for marmalade, scoop out the fruit, pith pips etc and chuck back into the liquid.  The limes are pretty resistant to removal of the pith, even when soft; I used a knife to slice it off.

 Finely slice the lemon and lime peels and put them to one side for later.

While slicing, cook the liquid with all the pulp etc in for about 30 minutes more.

Pass it through a sieve lined with muslin (or you could use a pop sock lining as I did - very effective!)

Make the liquid you have left back up to 2.5 litres and return to the pan; add the peel.

Bring to the boil and then add around 4kg of sugar

Stir well until the sugar is dissolved then boil rapidly until setting point is reached.  Fiona has some good tips on this site as to when this is; it usually takes me a lot longer than her but around 1 hour.

Put into hot sterilised jars (this makes around 9/10 std size jars) 

Seal and label

Enjoy!Chef

Sun 21-Mar-10
6:42 pm
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JoannaS
Latvia

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Sounds good, I think I must try it sometime. Cheers

Tue 11-May-10
10:05 am
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fn
Newmarket
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Thanks Shelley! I'm going to try this on the gate side stand as we are running out of marmaladeLaugh

Tue 11-May-10
4:46 pm
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shelley
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ooh how lovely! a post from Fiona!!
Glad you like the recipe and hope you are keeping well. I am looking into setting up as a proper business here in Toulouse, so I can sell at the village market that has just started!

Tue 11-May-10
4:49 pm
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brightspark
Wilts

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Will you need a licence of any sort to do that, Shelley?

Or, perhaps some food competence, that sort of thing?

Ok

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Tue 11-May-10
4:53 pm
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brightspark
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fn said:Thanks Shelley! I'm going to try this on the gate side stand as we are running out of marmaladeLaugh


Same sentiments as from Shelley, too – lovely to hear from you, Fiona. Big_Hug

What about the curds, Fiona, they are very easy to make, and would probably sell well, too?

With reference to quince paste – I wonder how other fruits could be turned into 'pastes' or 'cheeses' – they also may sell well – because a lot of people don't have time to do these things themselves.

Ok

"Work for a cause, not for applause
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Don't strive to make your presence noticed
Just make your absence felt"
Wed 12-May-10
8:46 am
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shelley
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Im not sure about the setting up, would imagine I may need some sort of food hygiene certs etc; but France is generally more cool re H+S legislation, so;;;;

Curds are good, but ,need to be kept cool due to the eggs; with summer on its way, it could be dodgy!

I make a lovely apple and blackberry cheese - very easy and a good seller!

Wed 12-May-10
3:07 pm
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brightspark
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Hi Shelley - yes, you're right about H&S in France - our next-door neighbour decided to re-roof his house, and over one weekend, he and about five friends were walking all over the roof, and without a safety net or safety harness in sight!!

Selling the curds in the summer may be okay if you take a cold box (or two!) - I did that one September when I was selling garlic'n'herb dips, and it worked a treat (and the French do like their garlic'n'herb dips...... perhaps another idea for you?).

Can I have the recipe for your gorgeous-sounding apple and blackberry cheese - P L E A S E Big_HugBig_Hug

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Wed 12-May-10
7:34 pm
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shelley
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no problem!!

Ill create a new thread for it

Started the process of finding out how to set up a foodie busness in france today, after discovering my mairie would only charge 1euro a week for a stall!!!!  Ill keep you all posted

re H+S I noticed the difference after dropping my kids at their first french summer camp.  It was a water sports camp and they camped by the side of a raging torrent of a river (no fence and 2 foot from the edge), which in the uk would have had a 6ft high fence to stop them going near!

Fri 14-May-10
7:37 pm
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JoannaS
Latvia

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shelley said:

Im not sure about the setting up, would imagine I may need some sort of food hygiene certs etc; but France is generally more cool re H+S legislation, so;;;;

Curds are good, but ,need to be kept cool due to the eggs; with summer on its way, it could be dodgy!

I make a lovely apple and blackberry cheese - very easy and a good seller!


Same in Latvia but I am thinking that since a friend that we are setting up in business has a good bit of land and a good electric supply we might kit out a purpose built kitchen for the job Cheers

Fri 14-May-10
7:39 pm
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JoannaS
Latvia

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brightspark said:

Hi Shelley - yes, you're right about H&S in France - our next-door neighbour decided to re-roof his house, and over one weekend, he and about five friends were walking all over the roof, and without a safety net or safety harness in sight!!


No different from America then which absolutely gobsmacked me!!! Whoops off topic Monster

Fri 14-May-10
10:29 pm
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Danny
Scarborough, England
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No worries, Joanna. Bangalore absolutely gobsmacked me. Scaffolding uprights on some sites were just knobby branches cut from tress. Scary stuff.

Never knowingly underfed

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