I got 30 limes from a friend. How can I use them? Can I freeze them whole or juice them first? What do you think if I use some of them to make marmalade I need your help please. Thank you.
I tried freezing some lemons whole but didn't like the results. They basically collapsed when thawed and juicing them was almost impossible. It's work, but I've had good luck reaming the juice, freezing in ice cube trays and then bagging up the cubes.
You can also zest the limes and freeze the zest or dry it for use in recipes.
Of course lime marmalade is always a possibility, as is lime sugar, which can then be used in cookies, cupcakes, iced tea, etc.
Squeeze out the juice and freeze it, and grate the rind and either freeze it or dry it.
Chilli Lime Relish
7 medium limes
1.5 tablespoons salt
500g seedless raisins
4 cups diced granny smith apples
4 cups finely chopped hot chillies, seeds removed
2 cups sugar
3/4 cup vinegar
Cut limes into eighths, remove pips and hard ends. Put into a large basin and sprinkle with salt. Cover and leave for 48 hours, stirring occasionally. Drain limes and reserve liquid. Mince raisins and limes, and put into a pan. Add remaining ingredients including the reserved liquid. Turn heat very low and cook for about an hour, stirring frequently. Sterilise jars and bottle when relish has cooled.
Lime Butter (Curd)
2 eggs, lightly beaten
1/2 cup sugar
1/2 cup lime juice (about 5 limes)
60g unsalted butter
1 tablespoon grated lime rind
Combine eggs and sugar in the top of a double saucepan, stir in the rind, juice and butter. Stir constantly over simmering water until mixture thickens, bottle, seal when cold.
10 limes, peeled and chopped
7 fresh red chillies
grated rind of 2 limes
2cm fresh ginger, finely chopped
2 cloves garlic, finely chopped
100ml white wine or cider vinegar
Put all ingredients except sugar into a small pan and bring to the boil. Simmer for 1 hour. After 30 minutes add sugar. When the chutney has thickened, pour into clean jars while still hot and seal. This should keep for more than a year. Delicious with Indian food.
3 cups sugar
grated rind of 4-5 limes
4 cups water
1 teaspoon citric acid
1 1/2 cups strained lime juice
Place sugar in a large saucepan, add rind and mix well into the sugar. Add the water and citric acid and stir over medium heat until the sugar is dissolved. Bring to the boil and boil uncovered for 10 minutes. Leave to cool, add the lime juice and pour into clean, sterilised bottles. Seal and store in the fridge. To use, add about 2 tablespoons of the syrup to a glass and add fill with iced water, soda water or tonic water. Lemons may be used instead of limes, using the rind of 3 lemons or a combination of lemons and limes may be used, using 2 lemons and 2 limes for rind, and 1 cup of lemon juice with 1/2 cup lime juice.
Lime Rice Squares
2 cups gingersnap crumbs
1/3 cup butter or margarine, melted
Combine gingersnap crumbs and melted butter. Stir until blended. Press mixture along bottom and sides of a slab tin. Bake at 180C for 10 minutes.
3 cups cooked medium grain rice
2 cups milk
400g tin can sweetened condensed milk
1/2 cup fresh lime juice
1 cup thickened cream, whipped
lime peel (optional)
Combine rice, milk and condensed milk in a saucepan. Cook over medium heat until thick and creamy, 20-25 minutes), stirring frequently. Remove from heat and stir in lime juice. Pour filling into prepared crust. Chill. Spread whipped cream over pudding. Cut into bars and garnish with lime peel, if desired.
1 cup of sugar
12 freshly squeezed limes
6 cups of cold water
In a half-gallon jug, mix 1 cup of sugar, juice from 12 freshly squeezed limes, and 6 cups of cold water.
Serve over ice. Makes 8 glasses.
Here is one adapted from a colonial recipe. "Sweetmeat" referred to any sweet, ranging from what we now call candy, to soft fruit spreads, to desserts.
10 lbs green tomatoes
12 large limes or a few more smaller ones
Halve the limes and remove the seeds. Chop or grind the limes and tomatoes very finely. Masure the fruit, add an equal amount of sugar and two teaspoons of salt. Boil the mixture, being careful to not let it burn, until the mixture is rather thick, about an hour.
The final result is a cross between a marmalade and a chutney, so can be modified with all the things chutney makers add, such as fresh or preserved ginger, raisins, nuts, etc. Me, I like it just the way it is.
Key lime pie.. Simple. add lime juice to cream cheese and add some sweetened condensed milk. It thickens all by itself. Pour into a graham cracker crust, refrigerate and serve topped with a dollop of whipped cream.
That's an intriguing one gardenlad. I might just give it a try. I have a lot of respect for the culinary ingenuity and thrift of our predecessors.
thankyou for all the recipes.
I was wondering whether it'd be okay to use the skin of the limes? or is it better to use them if they are organic?
Jessy's Lime-Chipotle Sauce! yummmmmm. I quadruple the recipe for canning.
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobo sauce
3 tablespoons brown mustard -- or dijon
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper
Blend in food processor. Serve sauce as a marinade for grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.
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NOTES : Katie's note: This can be canned in a boiling waterbath for 15 min. at 0-1000 ft., 20 min. at 1001-6000 ft. and 25 min. above 6000 ft.
Organic is nicer for zest, but well-scrubbed conventional limes are suitable too.
I can only get purchased limes and organic ones are few and far between.
Hi, Well the Lime-Chipotle Sauce sounds great. How does one store fresh Limes? On the counter, in the refrigerator, at a certain ambient temp in the cellar? Squeezing chopping and freezing sounds fairly reasonable. Does anyone know the best way?
Store limes in the refrigerator. To get the most juice out to add to your recipes, keep limes at room temperature before squeezing.
An additional suggestion to add to Linda Lou's re getting the most juice - prior to cutting, roll the limes around on the counter, bearing down hard with your hand. This loosens up the interior membranes so the squeezing is easier and more juice is released.
I've read that if you place the lime or lemon in the microwave for about 30 seconds it helps to soften the insides.