Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: DanielCoffey on January 14, 2019, 19:58
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It is that time of year again and I am in the middle of marmalade making. One of my recipes is for Lemon and Lime Marmalade and it needs me to juice about 18 Limes then get the inner membranes out, leaving just the peel.
They are tough little devils and just don't want to let go. Lemons and Sevilles are much easier because you can get the spoon between the pith and the membranes but with Limes the pith is so thin, that doesn't seem very easy. Plus once you have tried working on them your hands get slippery with the oil in the skin.
Do you have any tips for getting the insides out of a Lime easily?
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I just use a Kenwood citrus juicer, it cleans all the insides down to the pith.
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How does it get rid of the tough membranes? Does it somehow rip them off or just flatten them against the sides of the fruit?
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You could quickly blanch the lime halves in boiling water. That should loosen the membranes enough that you can scrape them out.
That water could be saved for simmering the peel in properly, if you want to make sure all the oils end up in the marmalade.
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Most of them come out on the juicer. The remaining ones disintegrate on cooking.
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Thanks for the tips - I will be juicing them by hand since I don't have an attachment for my mixer but it isn't too many to handle. The sevilles worked perfectly of course.