In which lime marmalade beginnings become a sauce-with-an-edge ending.
This recipe started in fact as lime marmalade. But then I thought “who doesn’t like sweet chili sauce?” . Of course chilli and limes are a classic combo found in many dishes; think bejewelled Mexican salsa, zingy Thai lime and chilli salad dressings or Indian lime and chilli pickle.
Continue reading “Sweet chilli and lime relish (no refined sugar)”When there are second season strawberries and raspberries in the market rush to make this sunny, zesty, zingy preserve. “Strawberries and cream” that eternal combo means that it is heavenly dribbled over “syrniki” sweet cheese pancakes or just as good: on buttered muffins and crumpets where it oozes into the holes.
This is an unset jam cooked very briefly and therefore keep in the fridge (2-3 months) or water bath it.
Continue reading “Strawberry, raspberry and ginger conserve”Fresh fig’s fleeting visit is somehow elongated by this soft set jam – more a conserve in the manner of preserving small whole early season figs in thick syrup. The pieces stay whole, the honey adds smooth stickiness and the bay leaves take it in the direction of drizzling over hot grilled cheese but sliding over thick creamy Turkish yoghurt will do just nicely.
As there is no “setting” to worry about it really is very easy and quite fast to make.
Continue reading “Black fig, honey and bay jam”
