No jar with a wide enough neck to take a whole lime so I quartered it and packed it with salt, then,following the advice on preserving lemons in Stephanie Alexanders book, I topped the jar with added lime juice. This is going to be a resounding success, and I will be serving lovely preserved limes with my Tagines. Or it will be a disaster and no one will ever hear about that poor little lime again.
An experiment in making Cumquat Syrup, these quarters will sit in the sugar and brandy for a day and then be popped into a pan of heavy syrup, simmered for a few minutes and be ready for use immediately to drizzle over a citrus cake.
Recipe for Cumquat Syrup
Weigh cumquats and measure out equal weight in sugar.
quarter cumquats, removing all seeds and mix with 1/3rd of the sugar, place in a jar to with a good slosh of brandy, about 1 - 2 Tablespoons. Cover and let stand for a day.
Place the 2/3 rd measure of sugar into a sauce pan (not aluminium) and with a very little water,
melt the sugar and bring to a simmer, add the cumquat quarters and syrup and simmer for approx 10 mins.
This will be the first time I have tried that old favourite, Brandied Cumquats, but I have enjoyed them in the past, it will be interesting to see if they are as good as I remember.
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