We’d been zesting the Makrut Limes from our tree. Did you know there are an awful lot of seeds in these limes? We don’t like to waste anything, and I also had a couple of dozen cumquats I was looking to use. The seeds from the limes are full of pectin, so I simmered them with the pulp that was left after juicing the cumquats. After straining, it was made into the most wonderful syrup.
The taste was sweet with citrus-bitter, a little like marmalade. It was on the point of setting but not quite – a perfect consistency for toast and crumpets, and also for drizzling over rice pudding, besan payasam, icecream and other desserts. It was also a great drizzle over Brussels Sprouts and other veggies before roasting, onto soups, curries, rice etc.
Of course any lemon/lime/tart citrus seeds can be used, ditto for the juice and pulp. But cumquats make it quite special. Add just enough sugar to retain the taste but overcome any sharp sour or bitter tastes. (You want to keep a little sour and a little bitter, don’t eliminate it altogether. We are not used to bitter tastes in our cuisines, but they are wonderful when used in the right way.)
How to make it: Juice 24 – 36 cumquats and then simmer some makrut lime seeds with the pulp from the cumquats and water to cover. Simmer for about 30 mins. This extracts the pectin from the seeds and flavour from the pulp.
After straining, add the pectin liquid to the cumquat juice and bring to a simmer on the stove. Add enough sugar to sweeten the syrup but leave notes of sweet and citrus-bitter. Simmer on low-medium heat until almost set. Look for for a point at which it can be used like a conserve, or drizzled into and over dishes. It will taste divine, quite a lot like marmalade – sweet, sour, with touch of bitter.
#food #FromTheArchives #Recipes #FromTheKitchen #Vegetarian
