Hokio Lime Marmalade Recipe
Ingredients:
1 kg of home-grown / organic limes (I use the sweet, yellow-skinned variety that we grow at Hōkio Beach) 2 kg of sugar 4 cups of hot water
Recipe
- Slice the 1kg limes with a mandolin, and chop roughly; reserve the juice created.
- Place chopped limes in a large casserole dish with the 4 cups of water and bring to the boil; then add the reserve lime juice. (If you want you can add extra squeezed juice of 2–3 limes for extra tartness at this point).
- Add 2kg of sugar, stir in, and hard boil for 5–10 minutes - ensure you reach 104C (the sugar set point)
- Pour the hot liquid into pre-sterilised preserving jars, seal and allow to cool. You will need around twelve 250ml jars.
You can adjust all the quantities - e.g. 500g of limes; 1kg of sugar; 2 cups of hot water; 6+ jars - as needed.
Spring flowers in the Eketāhuna country cottage garden.
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Exquisite meal at Mérito
Exquisite dining experience at Mérito restaurant. Exceptional decor, assured expertise from the staff, deep food and beverage knowledge from our head waiter and sommelier, and truly inspiring, delicious and memorable food and drink.
Undoubtedly one of the best anywhere.
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Segunda cena - second dinner - at Panchita - www.panchita.pe
Larco Museum , Lima Perú - www.museolarco.org/en/
Lunch at La Mar - lamarcebicheria.com/en/Lima
Streets of Lima - wonderful architecture of the Miraflores district. Bill points out the interesting points.
First archaeological site in Perú - Huaca Pullcana adobe-brick pyramid of the Lima culture (cAD200-700).
