Lime Marmalade Food

COCONUT-AND-LIME PORK KEBABS

Steps:

• Toss the pork with half of the coconut milk, the vegetable oil, garlic, 1/3 cup each brown sugar and cilantro, and 1 tablespoon each fish sauce, lime juice and Sriracha in a large bowl. Cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium and lightly brush the grates with vegetable oil. Thread the pork onto eight 10-inch skewers. Grill the kebabs, turning occasionally and brushing with the remaining coconut milk, until marked and cooked through, about 12 minutes.
• Meanwhile, combine 1 tablespoon water and the remaining 1 tablespoon each brown sugar, fish sauce, lime juice and Sriracha in a small bowl. Serve the kebabs in romaine leaves and drizzle with the sauce. Top with chopped peanuts, scallions, cucumber and cilantro.
• If you're using wooden skewers, soak them in water for 20 minutes to prevent scorching.

LIME MARMALADE

Steps:

• Scrub limes and lemons, then cut in halves and remove seeds.
• Cut into thin slices.
• Measure fruits and juices and add equal amount of water.
• Soak for 12 hours.
• Simmer for 20 mins.
• then let stand 12 hours.
• Add 3/4 cup sugar for every cup of fruit/juice.
• Cook the mixture until jellying stage is reached.
• Pour into sterilized jars, leaving 1/4" margin at top and seal with lids.
• Cool on metal rack and store in a dry, cool place.

LEMON OR LIME MARMALADE

Steps:

• With a sharp paring knife remove the outer peel of the lemons, you do NOT want any pith.
• Slice the peel into paper thin slivers and set aside.
• Remove pith from fruits and slice the lemons as thin as you can, removing any seeds.
• Dont use the end slices.
• Measure the peel and lemon slices, you will need 4 cups.
• Place in a large non-reactive bowl-I use glass, and cover with the 12 cups water.
• Cover and let stand overnight.
• The next morning place the lemon/water mixture into a large pot over medium heat and cook, covered, for 20 minutes or until the lemon rind is tender.
• Remove from heat and measure-you should have 12 cups.
• Return to pot and measure in 12 cups of sugar.
• Cook over medium heat, stirring constantly until the sugar dissolves.
• Turn heat up to medium high, bringing product to a gentle boil-still stirring constantly.
• Boil to gel point.
• Remove from heat and skim off foam.
• Ladle into clean hot jars, leaving 1/4 inch head space.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• If you live at a higher elevation please consult altitude chart.

LIME MARMALADE

Steps:

• Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
• Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
• Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
• Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
• Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
• Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
• Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
• Makes about 2 litres (8 cups).