michelle picker cooks

Makrut (kaffir) limes and their leaves are an essential ingredient in Thai kitchens. The rind of these small gnarled limes are used to brighten curry pastes and the leaves add a wonderful fragrance to many dishes, including salads. The juice, which is very sour and bitter, is not used in cooking as much.

My makrut lime tree had a bumper crop so I decided to make marmalade. After all, Seville oranges are also tart and bitter and they make great marmalade! I’m happy to report that I was right. The result is a delicious bitter marmalade with a lovely bright flavour. I adapted this recipe for a Seville orange marmalade, from Lorraine Elliot of NotQuiteNigella, which just happened to include makrut leaves.

Wash and dry 1kg (2.2 lbs) of limes and slice them thinly. You will not find any pips, nor is there much juice. Weigh the slices and any juice (I added the juice of 1 orange) and place them in a non-reactive saucepan with a lid, adding the same measured weight of cold water. Cover and leave to stand until the next day. On the next day bring the limes to a boil and simmer, uncovered, for 1 hour. When the mixture is cool enough to weigh, add an equal amount of sugar to the pot along with 8 makrut leaves. Bring to boil and cook until the marmalade sets on a cold saucer, or if you have candy thermometer when the marmalade reaches 103 – 105ºC (217-221ºF). Make sure to stir the marmalade often but watch out for eruptions! When the marmalade is ready, sterilise jars and heat them with boiling water or in the oven. Ladle the marmalade into the hot jars and screw the lids on tightly while the marmalade is still hot.