The Cottage Smallholder
stumbling self sufficiency in a small space
Log In
Register
Home
Topic RSS
5:21 pm
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!
6:42 pm
Supreme Being
Mon 21-Sep-09
Offline
10:05 am
Sat 12-Aug-06
Offline
Thanks Shelley! I'm going to try this on the gate side stand as we are running out of marmalade
4:46 pm
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!
4:49 pm
Supreme Being
Wed 30-Dec-09
Offline
Will you need a licence of any sort to do that, Shelley?
Or, perhaps some food competence, that sort of thing?
4:53 pm
Supreme Being
Wed 30-Dec-09
Offline
fn said:Thanks Shelley! I'm going to try this on the gate side stand as we are running out of marmalade
Same sentiments as from Shelley, too – lovely to hear from you, Fiona. 
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.
8:46 am
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!
3:07 pm
Supreme Being
Wed 30-Dec-09
Offline
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
7:34 pm
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!
7:37 pm
Supreme Being
Mon 21-Sep-09
Offline
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 
7:39 pm
Supreme Being
Mon 21-Sep-09
Offline
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 
Most Users Ever Online: 767
Currently Online:
30 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
brightspark: 10532
danast: 10232
Aly: 9516
Sooliz: 8084
Hattie: 6920
Ambersparkle: 6699
JoannaS: 4800
Terrier: 4518
eileen54: 4424
Hannah: 4231
Member Stats:
Guest Posters: 10
Members: 16171
Moderators: 2
Admins: 2
Forum Stats:
Groups: 6
Forums: 25
Topics: 2295
Posts: 123081
Newest Members:
Doublesden, naoum, brunorogers, Weismart, renesmith97, KarenFields21Moderators: Toffeeapple: 16337, AdminTA: 10
Administrators: fn: 333, Danny: 5516
Copyright © 2006-2012 Cottage Smallholder Our Privacy Policy Advertise on Cottage Smallholder
