Old Cookbook

Lime aioli

What should you be cooking this month? Lime aioli 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.

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. 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. 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.

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. 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. If not, continue to boil the marmalade and give it the same test at about 10-minute intervals until it does set. 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. 5 litre jars, and about 4 saucers to test for setting point. There is no way for us to include sauces with the order for free.

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