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Mexican limes

by on September 14, 2009

5 lbs 6 oz of Mexican limes gave me:

136 grams of lime zest (after about 1 1/2 hours of zesting)

8 cups of lime juice

and a bunch of spent hulls. I didn’t want to throw them away; it seemed wasteful. Having taken the zest off of them, making a ‘cello didn’t seem to be the best course of action. Marmalade didn’t make sense either since that would have required lots of juice, not just the spent hulls. I decided to do something similar to preserved lemons; my process was:

  1. Sprinkle enough hulls that could be packed into a quart mason jar with salt and sugar, using about 2 parts salt to 1 part sugar. —  say, maybe about 1/4 cup salt and 2 tablespoons sugar
  2. Pounded the hulls to soften them and release any liquid in the pith and membrane walls.
  3. Mixed in some of the seeds and pulp from straining the juice (the seeds typically have extra pectin that I wanted to try to extract through the preserving process)
  4. Packed the hulls into a quart mason jar, pounding them down
  5. Topped off with about 1/4 cup of the fresh juice to add some liquid and acidity.
  6. Covered and put to the side.
  7. Wait and see how it works.
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