Cumquat and Makrut (Kaffir) Lime Seed Syrup

We’ve been making lime pickles from the Makrut Limes (formally known as Kaffir Limes) from our tree. There are an awful lot of seeds in the limes. We don’t like to waste anything, and I also had a couple of dozen cumquats I was looking to use. The seeds from the limes are full of pectin, so I simmered them with the pulp that was left after juicing the cumquats. After straining, it made the most wonderful syrup.

The taste is sweet with citrus-bitter, a little like marmalade. It is almost set but now quite – a perfect consistency for toast and crumpets, and also for drizzling over rice pudding, Besan Payasam, icecream and other desserts. It is also a great drizzle over Brussels Sprouts and other veggies before roasting, onto soups, curries, rice etc.

Of course you won’t have lime seeds at your disposal. Make it anyway, just leave the seeds out. Or you can try with lemon seeds or seeds of other citrus. Add just enough sugar to retain the taste but overcome any sharp sour or bitter tastes. (You want to keep a little sour and a little bitter, don’t eliminate it altogether. We are not used to bitter tastes in our cuisines, but they are wonderful when used in the right way.)

Similar dishes include Cumquats Poached in Sugar Syrup, Cumquat Tea, and Cumquat Chutney.

Browse all of our Cumquat recipes and all of our Lime dishes. Our Syrups are here. Or explore our Mid Winter dishes.

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Tamarind Molasses | Tamarind Syrup

Very occasionally I come across some fresh tamarind in our local Asian shops. Sometimes it is ripe, sweet ripe tamarind, dark and luscious to eat. But more often it is green, unripe tamarind. The green tamarind has the most intense sour taste that you can imagine. It is eaten as a snack in India with salt and chilli – a hard but padded surface next to you is essential, to bang your fist on when the tartness fully hits you 🤣.

I love to capture that tartness, or the essence of it, by making a Tamarind Molasses (aka Tamarind Syrup). While I make this most of all with the green Tamarind pods, the recipe can also be used for ripe pods.

If you wanted to you can even make this from a block of dried Tamarind or some Tamarind Concentrate. See the recipe notes. It won’t be AS good as using pods, but will still be amazing.

Similar Recipes include Pomegranate Molasses and Quince Molasses.

Browse all of our Tamarind dishes. Or browse our easy Early Winter recipes.

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Quince Molasses

We now have a collection of molasses recipes that we cycle through year-round in our kitchen – pomegranate molasses, tamarind molasses, cumquat “molasses” and quince molasses. They are easy to make and divine with the sweet-sour flavours that can be used in spoon sweets, drizzled over sweet and savoury dishes, and mixed into dressings, soups, bakes and braises. They are essential accompaniments in our kitchen.

Here is the Quince Molasses we’ve been making for some time.

Similar dishes include How to Use Quinces, Quince Molasses and Tahini Dip/Sweet, Turnips with Quince Molasses, and Quince Pickle.

Browse all of our Quince Molasses recipes, and our Molasses recipes (more to come). Or explore our Mid Autumn dishes.

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Quince Molasses and Tahini Dip, Paste and Spread (or eat it by the spoonful) | Tahin Pekmez

Our Quince Molasses this year is awesome, tasting every so slightly of roses and with a tart-sweet flavour. We make a jar full in Autumn each year to last us through to Summer, but having discovered this recipe we may have to double the quantity in future.

Mixing Quince Molasses with Tahini produces a spread (or dip, or dressing) that could be used for sweet or savoury purposes. The tahini modifies the sour notes of the molasses to form something that is so moreish, I dare you to stop eating it by the spoonful.

In Iraq, this spread is called Ardeh Shireh and in Turkey it is called Tahin Pekmez.

Similar recipes include What to do with Quinces, Quince Pickle, Quince Molasses, and Pomegranate Molasses. Also try Miso and Tahini Sauce and Dressing.

Browse all of our Quince recipes and all of our Sauces, Spreads and Dressings. Or explore our Late Autumn dishes.

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100 Vegetables: #81. Quinces – Make Quince Syrup, Molasses, Vinegar, Quince Honey, Paste and Leather (and more…)

Ah, the scent of quinces when you take them out of the bag! Quinces typify Mid to Late Autumn and Early Winter. They are sometimes around also in Early Spring too, but these have been kept over Winter.  They are good keepers!

For years we slow poached quinces with spices in the oven, and froze batches to last us through the winter. We made Quince Jam/Jelly, and just occasionally Quince Paste. But we now have a great friend with quince trees, so each year there is an abundant supply. We have taken to regularly making Quince Paste, Syrup, Vinegar, Molasses and Honey. Here are our recipes for you.

The quince was sacred to Venus and Aphrodite as it was once a symbol of love, happiness and fertility in Greek and Roman times. From a tree with pale pink blossoms, the fruit is so aromatic. When cooked, it has the most interesting and wonderful flavour and a slightly grainy texture. The pectin in the fruit means that it makes the best jelly.

When raw, the quinces are bright green, but they mellow to yellow as they ripen (and that wonderful scent develops). They are tough fruit with a hard skin, but they damage easily. They will keep for months if carefully handled, but Quince Jelly is best made with fresh fruit.

The fruit is often covered with a fine down. Rinse this off before peeling or cutting quinces. Be careful as you cut as the flesh is quite hard. It will also brown quickly so drop the cut fruit into acidulated water.  As the fruit cooks, it turns firstly a delicious pink-red, and with longer, slow cooking it turns a deep ruby red.

Please also have a look at our Autumn Preserving suggestions and Winter Preserving suggestions. Or simply browse our Early Winter recipes.

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Make your own Pomegranate Molasses

This year I have a surfeit of Pomegranates from a wonderful friend that has a prolific tree. Juice, Pomegranate Honey, Pomegranate Vinegar and other such goodies emerge from our kitchen, including this Pomegranate Molasses. So ditch your cheap balsamic and start using this great syrup.

Are you looking for Pomegranate recipes? Try Quince Molasses, Pomegranate Salsa, Tomato and Pomegranate Salad, and Green Olive, Walnut, Pistachio and Pomegranate Salad.

Browse all of our other Pomegranate recipes. You might also be interested in our Autumn Preserves. Or browse our easy Early Winter recipes.

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