In the limelight

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Excellent books – especially if you don’t want to make huge quantities.

Since Friday I’ve been very busy, on and off, with lime-related activities – zesting, juicing and freezing quite a lot of them. I loved the suggestion (from several of you) about making lime curd, but then dithered over which recipe to use. Finally, I settled on one from Marisa McClellan’s book Food in Jars (which I’m pretty sure was recommended to me by one of you two or three years ago). I chose this recipe because it suggests using a boiling water bath after putting the curd into the jars to extend the life to as long as four months, compared to the usual week or two (not that it’s likely to last four months in this house). Whilst looking for the recipe I browsed through Marisa’s other book Preserving by the Pint and discovered an interesting recipe for something called Caramelized Meyer Lemon Syrup – a sauce that she suggests drizzling over yoghurt or waffles. Basically you caramelize some sugar and then stir in lemon juice and zest – I decided to have a go at a lime version.

So, this morning I set to and zested, juiced, stirred, boiled and bottled and produced two small jars of Caramelized Lime Syrup and two of Zesty Lime Curd:

I was devastated to realize that I’d got slightly too much lime curd for the jars, so I was forced to consume the left-over bit on some toast for my lunch.

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Homemade bread and homemade lime curd, using eggs laid by our own hens.

I still have a dozen limes unprocessed and I think a lime drizzle cake is on the cards for the weekend.

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