Kaffir Lime preserves with spices
Prep time
Total time
This is the best way to keep you precious Kaffir Lime zest all year round. Use in Thai cuisine in soups, stews, sauces and curries.
Recipe type: Preserves
Cuisine: Thai
  • kaffir limes (also called combava, papeda or makrut)
  • sea salt
  • coriander seeds
  • cassia bark
  • white pepper
  • lemon juice (enough to cover ⅓ of each jar)
  • white wine vinegar
  • water (boiled and cooled if you want to go by the perfect rules)
  1. Wash the kaffir limes in clear water.
  2. As a test, fill up your empty jars with the kaffirs you have got. Put the number of jars needed in a clean sink.
  3. Clean your jars, lids, chopping board and knife with dish-washing detergent in warm water and rinse well.
  4. Boil a whole kettle of water.
  5. Place the jars, lids, chopping board and knife in the sink, jars and lids inside up, pour boiling water on each of them, making sure every surface which will touch the food has been covered with water. Leave it to rest a few minutes while you're doing the next step.
  6. Take the washed knife and the board.
  7. Cut each kaffir lime in the shape of a cross, at the top, about half way deep into the fruit.
  8. With an oven mitt, empty each jar of the boiled water and place on your kitchen bench.
  9. Place 1 kaffir in a jar, fill up the cut with salt, proceed with a second kaffir and fill up the jar leaving room to screw the top later.
  10. Once all the jars are full of as many kaffirs as you can (without pushing) add the spices to your taste.
  11. Fill up with ⅓ lemon juice, ⅓ vinegar, ⅓ water (if you want to do it perfectly, the water can be boiled and cooled down to room temperature).
  12. Close the lid and place in fridge. Leave it there for months.
Recipe by The Flo Show.com at http://www.thefloshow.com/kaffir-lime-preserves-with-spices/