'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) -

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) -

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) -

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) -

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.

Reply #17 cwemoy (63.176.159.66) -

How does george expect someone to try out these recipe for him? Is he some sort of coward waiting for someone to make that first step for him. Well, it looks like a really tasty meal..since I like trying out new things, I won't hesitate in trying this out

Reply #18 Billy (63.176.159.84) -

Guys! The Phillipine Adobo is simply great. My grandmother lived in Manila once and learned how to make it. Exceptional. Try it!

Reply #19 Frances (63.176.159.253) -

If you want something done, then do it yourself. I have to agree with cwemoy on that similar note. Trying out a new recipe (specially if there is already a step-by-step procedure to follow) is not as hard as it seems where one should even hesitate.

By the way Mr. Bountiful Harvest can you tell me how to attach photos in a post. I am not that familiar in posting images here. Hope you can refer me a link to the forum FAQs.

Reply #20 Heather (63.176.159.124) -

Like the first post on Homemade Philippine Lemon Marmalade, there are still various delightful Filipino byproducts which will sure be a hit once you tried it out. In one of my trips to Baguio I have tasted their very sweet and tasty peanut brittle (crushed - broken down peanuts drenched and made into candy from sugar), then there is the more popular one, the dried mangoes. These are only some of the the delectable sweets and haven't included the major cuisines and viands.

Reply #21 moy (63.176.159.165) -

I do not know if this is how it is done but Frances, you could go and try out in the members website page. It gives you a choice of the various forums that you can post your message in. I guess that is only unique to mr. bountiful because as you have noticed, his title is highlighted.

I have to agree with Dustin over Net Scorge's recipes really being on point..

Reply #22 spoonless (63.176.159.6) -

I think this is just a tip of the iceberg as far as Philippine food goes.

Filipino food as a whole hails from land and sea, field and forest. Dishes and culinary procedures from China, Spain, Mexico and the United States as well as further abroad can be traced as well.

Fil-Hispanic food also has new flavors and ingredients including olive oil, paprika, saffron, ham, cheese, cured sausages and so on.

Reply #23 Dylan (63.176.159.139) -

There are other unique delicacies offered in the Philippines. I could name a few one like the strawberry jam from Baguio, Dried mangoes from Cebu, Peanut Brittle from La Union. All sweets and scrumptious desserts from the Philippines. There is also the kakanins or "rice cakes" (I think it is "rice cakes" hehehe) some of which are the puto, suman, bibingka, putubumbong, palitao, pitsipitsi, sapinsapin, malagkit, nilupak, and so much more.

Reply #24 Erica kesler (63.176.159.222) -

Oh! I've tried one of those peanut brittle sweets. My brother brought it home in one of his trips in Asia. That one is good. Is there an online market which can deliver such sweets internationally? Or any online store for Filipino sweets?

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