Whenever I make something with lavender or lime for the blog I feel it is bespoke. I made this lime marmalade as I had an abundance of limes and did not want them to go to waste.
For those of you who have not been on this ten year blogging journey with me, I thought I would talk about our house. In 2002 Dave and I bought a piece of land in Gordons Bay. Dave drew up a rough plan of what he envisioned for the house, and these in turn were brought to life by our architect. In 2003 a builder was sent by the architect to do the foundations for the house. The following year, Dave and I realized we could not get the entire house built in one go, so we changed the extremely large garage into a cottage. As it would be turned back into a garage at some stage, we put the garage doors in straight away. Downstairs was a lounge / bedroom for the kids, a dining room, my tiny kitchen and a bathroom. And upstairs we created a huge bedroom.
We are still sleeping in this bedroom, even though the house has now been built. From our bedroom there is a walkway leading down a few stairs to our study and gym. You then walk across another walkway which is over our dining room, to our en-suite bedroom. From the walkway we have a spiral staircase leading to our entertainment area. This is the yet-to-be built pub and our lounge. Our dining room is open plan to our kitchen and off that is a separate scullery. We also have 2 guest bedrooms, a bathroom and toilet downstairs. Changes were made to what the architect drew, the main one being a proper entrance hall. We are still in the process of finishing everything. It is a slow work in progress as we are doing the work ourselves. Dave has made everything in our house bespoke.
Click on the links for conversions and notes.
- 6 limes
- 2 oranges
- 500 mls water, plus extra if necessary
- 400 g fructose
- Peel the skin off the limes, being careful to not include the pith
- Place into a blender and chop and then set aside
- Peel the skin off the orange and discard
- Cut the limes and oranges into wedges before placing into a blender
- Roughly chop and then place into a sauce pan with the water
- Bring to a boil over a high temperature then reduce the temperature and leave to simmer for 45 minutes
- Place a strainer over a bowl and pour the fruit and liquid into the strainer
- Leave to drip for 30 minutes then press out as much juice as you can
- Measure the juice and increase it to 400mls with water if it is less
- Place the juice and zest into a clean sauce pan, cover and bring to a simmer over a medium temperature
- Leave to simmer for 15 minutes then add the fructose
- Stir until dissolved and then increase the temperature and bring to a boil
- Leave to boil until the marmalade reaches 105° Celsius
- Remove from the heat and carefully skim off any scum
- Leave to stand for 15 minutes before placing into a sterilized glass jar
- Cool completely before securing the lid onto the jar
To me, using regional, seasonal and fresh produce is key to a healthy lifestyle. Having studied a post graduate course in Nutrition for Health Promotion and Disease Prevention, I make sure to follow a Mediterranean diet. If you too are interested in nutrition you may choose to study a bachelor degree in nutrition, such as the Bachelor of Health Science (Nutritional and Dietetic Medicine) offered by Endeavour College of Natural Health.