LIME MARMALADE
We have three lime trees so I am constantly looking for recipes involving limes, I came across this one for lime marmalade and everyone just loves it!!
Provided by Stay in the Bay NZ
Categories Low Protein
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 3
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).
Nutrition Facts : Calories 322.5, Fat 0.1, Sodium 4.3, Carbohydrate 84.8, Fiber 1.4, Sugar 80.1, Protein 0.4
LIME MARMALADE CHICKEN
Lime marmalade isn't just for slathering on toast. Try this chicken dish with garlic, chilli and allspice. Serve with sweet potato wedges for a moreish meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/ gas 6. Put the thighs in a roasting tin and roast for 30 mins.
- Meanwhile, mix the oil, marmalade, garlic, chilli, allspice, oregano and some seasoning to make a marinade. Remove the thighs from the oven and brush all over with the marinade. Return to the oven and roast for another 20 mins until crispy and golden. Serve with some sweet potato wedges, lime wedges and salad, if you like.
Nutrition Facts : Calories 466 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 32 grams protein, Sodium 0.3 milligram of sodium
LEMON AND LIME MARMALADE
This is a very refreshing marmalade, good wake-up food on a dull morning. Its other advantage is that it can be made at any time of the year. Although this does need fast boiling, the quantity is small enough for a modern hob.
Categories Preserves Winter Lemons, limes and oranges
Yield Makes five 0.5 litre jars
Number Of Ingredients 3
Steps:
- Begin by measuring 3 pints (1.75 litres) of water into a preserving pan, then cut the lemons and limes in half and squeeze the juice out of them. Add the juice to the water, and place the pips and any bits of pith that cling to the squeezer on the square of muslin (laid over a dish or cereal bowl first). Now cut the lemon and lime peel into quarters with a sharp knife, and then cut each quarter into thinnish shreds. As you cut, add the shreds to the water and any pips or spare pith you come across should go on to the muslin. The pith contains a lot of pectin so don't discard any, and don't worry about any pith and skin that clings to the shreds - it all gets dissolved in the boiling. Now tie up the pips, etc loosely in the muslin to form a little bag, and tie this on to the handle of the pan so that the bag is suspended in the water. Then bring the liquid up to simmering point and simmer gently, uncovered, for 2 hours or thereabouts until the peel is completely soft - test a piece carefully by pressing it between your finger and thumb. Towards the end of the simmering time pre-heat the oven to gas mark 3, 325°F (170°C). Pour the sugar into a roasting tin, lined with foil, and place it in the oven to warm gently for 10 minutes. At this point pop the saucers into the freezing compartment of the fridge. Next remove the bag of pips and leave it to cool on a saucer. Then pour the sugar into the pan and stir it now and then over a low heat until all the crystals have dissolved (check this carefully, it's important). Now increase the heat to very high, and squeeze the bag of pips over the pan to extract all of the sticky, jelly-like substance that contains the pectin. As you squeeze you'll see it ooze out. You can do this by placing the bag between two saucers or using your hands. Then stir or whisk it into the rest. As soon as the mixture reaches a really fast boil, start timing. Then after 15 minutes take the pan off the heat and spoon a little of the marmalade on to one of the cold saucers from the fridge and let it cool back in the fridge. You can tell - when it has cooled - if you have a 'set' by pushing the mixture with your little finger: if it has a really crinkly skin, it is set. If not, continue to boil the marmalade and give it the same test at about 10-minute intervals until it does set. After that remove the pan from the heat (if there's a lot of scum, most of it can be dispersed by stirring in half a teaspoon of butter, and the rest can be spooned off). Leave the marmalade to settle for 20 minutes before potting into jars that have been washed thoroughly in warm soapy water, rinsed, dried, then warmed in a medium oven for 5 minutes. Label when completely cold.
EASY LIME MARMALADE
This simple lime marmalade uses only three ingredients and is easy to make, however, it will take some time.
Provided by Peggy Trowbridge Filippone
Categories Jam / Jelly
Time 10h55m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Cut the peeled limes in half and squeeze the juice. Set the juice aside.
- Scrape the pulp and seeds from the lime halves. Place them in a cheesecloth bag.
- Place the cheesecloth bag, plus the zest, juice, and water in a 6-quart saucepan. Cover and soak overnight, or for about 8 hours.
- Bring the water mixture to a boil and cook for about 2 hours, until the peels are soft.
- Remove the cheesecloth bag. Add the sugar to the pan and stir to dissolve. Boil, stirring often until a cooking thermometer reaches 220 F.
- Ladle the marmalade into clean jars, leaving 1/4 inch of headspace. Cap and seal. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.
- Enjoy!
Nutrition Facts : Calories 36 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 9 g, Fat 0 g, ServingSize 10 pints (300 servings), UnsaturatedFat 0 g
LADY MARMALADE CHICKEN
A delicious treat that goes well at dinner parties. Adapted from a Seattle Times newspaper food section.
Provided by A.M. Collins
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine mustard, marmalade, jalapeno, lime juice and oil.
- If mixture isn't hot enough to your taste add a little cayenne pepper.
- Wash chicken and pat dry.
- Cut a pocket in the side of each breast and spoon in a little of the mustard sauce.
- Baste the tops of the chicken with the sauce.
- Place chicken on a rack in a roasting pan.
- Bake in a preheated pan for 40 minutes or until chicken is no longer pink.
- Baste once during the cooking time with the sauce.
THYME MARMALADE CHICKEN SKEWERS
Provided by Aida Mollenkamp
Categories appetizer
Time 30m
Yield 36 to 40 Skewers
Number Of Ingredients 8
Steps:
- Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine. Add chicken strips and toss to coat. Cover and marinate at least 4 hours.
- When ready to cook, heat oven to 425 degrees F and arrange a rack in the middle. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer.
- Heat the reserved marinade in a small saucepan until boiling and boil for 3 minutes. Cool a bit before using.
- Arrange skewers on a foil-lined baking sheet in a single layer. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all). Bake about 5 more minutes, until golden brown on both sides and cooked through.
MARMALADE CHICKEN
Categories Chicken Fruit Herb Poultry Marinate Roast Low Fat Kid-Friendly Orange Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in large bowl. Remove any visible fat and excess skin from chicken. Add chicken to bowl with marinade; toss to coat. Cover and refrigerate 4 hours or overnight, stirring occasionally.
- Preheat oven to 400°F. Place wire rack atop baking sheet. Remove chicken from marinade, reserving marinade. Place chicken skin side up on rack. Bake chicken 20 minutes. Turn chicken and bake 20 minutes longer. Turn chicken skin side up and continue cooking until skin is golden brown and chicken is almost cooked through, approximately 10 minutes.
- Meanwhile, boil marinade in heavy small saucepan until reduced to glaze, about 10 minutes. Brush chicken with glaze. Bake chicken until glaze is just set and chicken is cooked through, approximately 5 minutes. Serve.
CASHEW CHICKEN WITH LIME MARMALADE DIPPING SAUCE RECIPE
Provided by á-2053
Number Of Ingredients 15
Steps:
- In a small bowl whisk together the sherry, soy sauce, sesame oil, and the lime juice. Stir in the lime zest, garlic and ginger. Place the chicken cubes in a large bowl and toss with the marinade. Refrigerate for at least 2 hours. Place the cashews, sesame seeds and cornstarch in a food processor and process until the mixture looks like small, powdery pebbles. Transfer to a shallow dish. Remove the chicken from the marinade, reserving any left over. Dredge each chicken cube with the cashew mixture to coat. Place the cubes slightly apart on a lightly oiled baking sheet. Bake at 375, drizzling wit the reserved marinade, until the chicken is just cooked through, about 10 minutes. For dipping sauce, heat marmalade in a saucepan over medium-low heat until just melted. Remove from heat and stir in horseradish and cilantro.
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- Use fist (or rolling pin!) to pound fat end of chicken breast to about 1.7 cm / 2/3" thickness (not required for thigh).
- Place chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for 24 hours (min 12 hrs, max 48 hrs - Note 3)
- STOVE: Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side or until caramelised and golden brown (see video!).
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- Heat the marmalade on the stove over low heat until melted. Add a little water if it doesn't thin out when heated. Pour the marmalade through a fine mesh strainer reserving the liquid. You can use the rind portion as garnish or just discard it. Set the marmalade "liquid" aside.
- Cut the chicken into bite sized pieces. Toss them in a bowl with 1 tablespoon of the peanut oil and set aside.
- Heat your wok or skillet to medium high heat. Pour the remaining 2 tablespoons of peanut oil into the hot wok. Add the garlic and minced ginger and stir just until they become fragrant. Be careful not to burn them. Add the onion and cook with the garlic and ginger for an additional minute or two until the onion softens. Add the chicken and stir until it is cooked through and slightly browned. Make sure it is cooked through but not too long or it will dry out. Pour the soy sauce around the edge of the pan followed by the marmalade and sweet chili sauce. Stir about a minute, until the sauce is combined and slightly thickened. Be careful not to allow it to burn. Stir in the sugar. Taste the sauce and sprinkle the salt in if you like it saltier.
LIME MARMALADE - FOOD TO LOVE
From foodtolove.co.nz
Cuisine EnglishEstimated Reading Time 2 minsCategory Breakfast, Morning TeaTotal Time 2 hrs
- Place whole limes in a medium saucepan with the water, cover with a lid and simmer 40-50 minutes until the limes are very soft but still whole.
- When cool enough to handle, remove limes and pour cooking water in a large saucepan. Place a sieve over the top and halve the limes over it, so any juices go into the liquid and the pulp and seeds are caught by the sieve. Use a teaspoon to scrape the pithy insides from the lime skins, and add to the sieve. Check the sieve and discard any pips, then tip the pulp into the liquid.
- Finely slice the skins, then add to the liquid along with the sugar. Heat gently until boiling; keep at a rolling boil for about 20 minutes, then test for a set by dripping some onto a chilled plate and seeing if it wrinkles when pushed. Check the mixture at 5-minute intervals until at setting consistency.
- Strain the marmalade into a heatproof jug, quickly pressing out all the liquids and reserving the solids; you should have about 750ml of clearish thick marmalade. Stir in a little green colouring, if using, extra lime zest, and as much of the reserved sliced rind as you want for taste and texture. Then quickly, while still hot, decant into sterilised jars and top with sterilised lids.
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LIME MARMALADE WINGS - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AsianCategory Cocktail Food, StarterServings 32Total Time 30 mins
- Cut wings into three pieces at joints; set tips aside for another use. Combine marmalade, sauces, wine and garlic in a large bowl; add chicken. Toss chicken to coat in marinade. Cover and refrigerate 3 hours or overnight.
- Place chicken in a single layer in a large shallow baking dish. Brush any remaining marinade over chicken. Bake, uncovered, turning occasionally, for about 30 minutes or until chicken is browned and cooked through. Serve hot, drizzled with lime juice.
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