'Lemon's Kitchen Marmalade' Recipes  

Lemon's Kitchen Marmalade

Tags: lemon, marmalade, kalamansi, jam, preserves

Bountiful Harvest from Quezon City, Philippines (Contact Member) -

This homemade kalamansi (Philippine lemon) marmalade takes the combination of sweetness, tangy taste and bitterness to a most delightful level. It is tangier and firmer than most marmalades – the result of the perfect balance between fruit, sugar and pectin. Its consistency is just jellied enough to spread, yet runny enough to be dolloped over ice cream. It does not use artificial preservatives or thickeners, leaving more of the authentic citrus flavor. With plenty of real pulp and thin chucks of rind, it is purer in taste, cozier in flavor and texturally more exciting than the gooey jams in the market. Great for crackers, wheat bread, toast, muffins or bagels, it also cries out to be used in desserts and dishes. With a price of PHP120 (around $2.6), this premium marmalade is a great deal indeed. It comes with a very nice packaging that makes this product an instant gift item. It is ideal as giveaways in parties and events, or as warm gifts to friends and family. For orders, inquiries and suggestions, feel free to contact Angela Kagaoan at: 124 Scout Ojeda St., Quezon City, Philippines Telephone: (02) 372-0511 Look for Angela Mobile: (0922) 837-9838 Fax: (02) 372-0512 E-mail: bountifulharvestinc @yahoo.com Website: bountifulharvestinc. multiply.com

Reply #1 Dylan (63.176.159.176) -

Hmm, looks pretty good, what's the catch?

Reply #2 Chris A from the Philippines (63.176.159.191) -

Catch? Hmm does it need to have a "catch"?

The catch is it is healthy, it is merchandised, and marketed online... How is that for a catch.

Reply #3 Fred (63.176.159.81) -

The catch is, that stuff looks disgusting! how bout some good ole pizza!

Reply #4 Net Scourge (63.176.159.76) -

Net Scourge here again bringing you Philippine recipes from the net and here is one of them:

Halo-Halo with Coconut Milk (Ginataang Halo-Halo)

INGREDIENTS:

4 cups water

1-1/2 cups coconut milk (sold in Oriental stores)

1/2 cup sugar

1 cup diced sweet potatoes

1 cup diced plantains

3 tablespoons water

1 cup sweet rice powder (sold in Oriental stores)

1/4 cup tapioca (quick-cooking type)

1 cup jackfruit (sold preserved in Oriental stores), cut into strips

1. In a medium pot, bring the water and coconut milk to a boil. Add 1/4 cup sugar and simmer. Add sweet potatoes and plantains and simmer until half done. Add 3 tablespoons water to sweet rice powder. Take a little of the mixture at a time and form into balls the size of hazelnuts. Drop balls into the simmering mixture. Add cooked tapioca, 1/4 cup sugar and jackfruit. Stir and cook for 5 minutes. Serve hot or cold.

2. NOTE: Halo-halo literally means a mixture; in this case a mixture of fruit.

Reply #5 Kenneth (63.176.159.232) -

Pork Adobo

Ingredients:

1 kilo pork picnic or side bacon belly cut into cubes

1 cup white vinegar

1 garlic head finely chopped

1 medium size red onion finely chopped (optional)

3 pcs. bay leaves

1/2 cup soy sauce

1 cup water

1 teaspoon peppercorn

3 tablespoons oil

How to cook:

1.) In a deep frying pan or wok, brown pork in oil.

2.) Add vinegar, soysauce, portion of garlic and

onion(optional), laurel, peppercorn and water.

3.)Cook uncovered and bring to boil.

4.)When it’s almost dry just add 1/2 cup of water.

5.)Cover and simmer until pork becomes tender.

6.)In another pan, saute remaining garlic and

onion(optional) until golden-brown.

7.)Add pork and pour the rest of the sauce.

Serve hot.

Reply #6 Janice (63.176.159.95) -

I've already tasted the Philippine Adobo and it is a very filling and scrumptuous dish especially if there are hardboiled eggs in it... uhm uhm uhm! It is a good thing I have a set of very cool and warm Filipino friends here. I am looking forward for the next invite or heck! even if they don't invite me over they would still invite me to dine with them, such great culture and hospitable culture they have.

Reply #7 KUMAIN (63.176.159.119) -

Filipino Dish - "Sinigang na Hipon"

a.k.a. "Tamarind Shrimp"

1 Kilo Shrimp

* 12 pcs Tamarind (Sampaloc)

* 1 big Onion (diced)

* 3 big tomatoes (quartered)

* 2 pieces Radish (sliced)

* 1 bundle Sitaw (Strringbeans)

* 1 bundle Kangkong (cut into 2" long)

* 3 pieces long green pepper

* 5 cups ricewash or water

* Salt or Patis to taste

1. Boil Tamarind in rice wash or water to soften. Pound and extract all juices and set aside.

2. In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.

3. Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper. simmer for 5 minutes.

4. Season with salt and patis.

5. Serve hot.

• Filipino Recipes

Reply #8 Dustin (63.176.159.218) -

Net Scourge, I have seen some other posts of recipes from you in other forums. They are all very good recipes that my family loves. Just wondering, where do you get you recipes from?

Reply #9 george (63.176.159.48) -

I was going to try some of these recipes but I am really not the type up to trying new things, but I would like some feed back from some people who have tried these recipes. If I hear a lot of good things about them, I may try them. So, let me know please.

Reply #10 Spoonful (63.176.159.92) -

Well Dustin, you really don't have to ask Net Scourge about where he gets his sources for recipes because it is pretty much obvious, he just copied and paste it from some website. I saw his trend before but later he shifted to a more lighter side by acknowledging and linking his sources. Guess, a lot of people noticed his "bad habit".

To George, if you are hearing good stuff about it then it means it is a green light for you. the recipes are already here for you to explore.

Reply #11 Tony (63.176.159.110) -

Janice is the Philippine Adobo easy to make?

Reply #12 Carlo Cabe (63.176.159.223) -

Yes Tony, The Philippine Adobo is easy to make because almost all its ingredients is available at the market. Browse the recipes above to see the recipe of Adobo. It's right there.

Reply #13 Sheena (63.176.159.218) - 03/15/09 00:47

There are a large array of Filipino dishes for you to try. Usually they are influenced by various countries which conquered them, mainly the Spaniards. I personally prefer their "Sinigang"

Reply #14 Proserfina (63.176.159.234) - 04/20/09 08:27

Well, Fredo for your information, appearance is not the complet basis but rather the taste. Though arrangement and design of a dish is without a doubt part of the dining experience, it shouldn't really be focused there.

And I think this homemade kalamansi marmalade that Bountiful Harvest posted doesn't look disgusting at all. What other appearance do you wish to see on a bread spread? Of course it would be pasty and slimy especially if it is sweet and tasty.

Reply #15 Homer (63.176.159.30) - 05/28/09 22:36

I agree with Proserfina. Have you tasted a jam before? I pity your ignorance Fred boy. Please do us a favor, go the nearest market near our place if there happened to be one, they purchase a jar of jam and taste it. Thanks.

Reply #16 Kira (63.176.159.247) - 06/19/09 03:53

Pineapple jelly recipe ingredients:

* 2 kilograms cleaned pineapples

* 1 1/4 kilograms sugar

* 1 1/2 deciliters lemon juice

* 1 1/4 liters water

* 2 pouch liquid fruit pectin

Cooking calculator

Homemade jelly recipe instruction:

Clean and chop pineapples.

Pour sugar, lemon juice and water over fruit pieces, and cook it in low temperature to soften for about 1 hour.

Stir the pectin in the pineapples, cook it 5 minutes more and remove it from heat.

Pour hot fruit jelly in the sterilized and warm jelly jars, cool them and seal them at the end.

Visit our store and get the best prices for all kitchen housewares and preserves recipe books that you wanted to have.

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