LIME RELISH

it makes about 2 cups

6 limes,
1 onion,
2 chillies,
1 tablespoon grated ginger,
1 tablespoon yellow mustard seeds,
1/4 cup sugar,
3/4 cup white vinegar .

Pare the rind from lime thinly, leaving the pith on the fruit, and chop parings roughly. Now peel off pith discard and slice the flesh coarsely. Peel onion and chop roughly.

Place the rind, lime flesh, onion, chillies and ginger into a food processor and process until smooth. Place mixture into a large saucepan and add mustard seeds, vinegar and sugar. Boil on moderately heat for about 15 minutes or until thick. Pour into hot , clear, dry jars and seal.

lime relish

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LEMON CURD

This is also known as lemon honey. You can use it to make cakes, ice-cream as a filling for biscuits or as a spread on a slice of cake or on your toast. Makes about 3 cups.

6 egg yolks,
100g butter cut into cubes,
juice of 4 med-size lemons,
grated rind of 2 lemons,
1 cup of sugar.

Mix sugar and yolk eggs and place in the top of a double boiler or in a bowl over simmering water. Stir mixture with a wooden spoon until it thickens and leaves a coat at the back of the spoon. Add lemon rind and juice and mix. Cradually add the butter one cube at a time whisking after each addition. when all the butter is added boil for another minute or two.

Pour into clean, hot, dry jars and seal. When cold store in the refrigerator.

lemon curd

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MANDARIN JAM

12 mandarins
1 1/2 kg white sugar
3 cups water

Wash and dry mandarins. Peel away skins reserve half of them and discard the rest.
Slice mandarins in halves and remove seeds. Using a sharp knife chop fruit finely or place in food processor for a few seconds.
Place shopped fruit in large heavy saucepan pan over medium heat add mandarin rind, sugar water, and mix well until sugar dissolves. Increase heat slightly and boil gently uncovered without stirring for about 50 minutes.
Check during the last 5 to 10 minutes of cooking to prevent mixture from sticking on base of saucepan. Continue cooking for another 5 minutes or until jam jells.
Pour in to clean, hot, dry jars and seal when cold

mandarin jam

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BLUEBERRY JAM

makes about 4 cups of jam

4 Granny Smith apples
1/2 cup lemon juice
4 cups blueberries
4 1/2 cups sugar

Peel apples, core and slice thinly. Place apples blueberries and lemon in a large heavy saucepan and bring to boil. Cook until blueberries are cooked (soft). Stir in sugar and mix to dissolve. Boil until jam sets.
Pour into hot, clean, dry jars and seal when cold

blueberry jam

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LIME-HONEYDEW MARMALADE

makes 4 cups (jars) of jam

2 lime
1 cup water
3 cups sugar
3 cups honeydew flesh, cubed

Cut limes lengthwise into quarters. Cut each quarter into thin slices.
Pour water in a heavy based saucepan add lime slices cover and simmer for 10 minutes
Add sugar and honeydew cubes, cook uncovered, until it sets. Place a small amount on a chilled saucer and if it jells is done. Pour into hot, dry clean jars and seal.

lime-honeydew marmalade

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