She was heroic and made a vast batch of Oxford style marmalade every year for the family. I never wanted to be a hero. Just dreamt of making a great marmalade without fuss. Remove the juice from the fruit and pour it all into a large stainless steel lidded pan with the water.

Today Rose’s put all sorts of crap in their marmalade, presumably to increase shelf life, all of which is totally unnecessary and could not possibly have been in the original 1930’s recipe. Remove any scum with a metal spoon by pushing it to the side and then removing it. Gently stir the marmalade to distribute the peel. Begin by measuring 3 pints (1.75 litres) of water into a preserving pan, then cut the lemons and limes in half and squeeze the juice out of them. Fiona Nevile on Fiona’s traditional elderflower cordial recipe Hello Angela, The link is to Andy's elderflower chamapgne - https://www.theguardian.com/lifeandstyle/gardening-blog/2011/may/12/gardeningadvice-garden… Just before the marmalade reaches setting point it moves from forming thousands if tiny bubbles to a much more gloopy boil. When the marmalade has reached setting point let it stand for 12 minutes to enable the slices of lemon and lime to sit evenly in the jars. Then stir well and using a ladle and a funnel pour into hot sterilised jars and seal immediately. If your peel wants to rise to the top of the jars keep on turning the jars every ten minutes or so and the peel will settle evenly distributed within the jar.If you have not already quartered the citrus fruit shells, quarter them now. Turn them peel side down on to a chopping board and using a sharp serrated knife, slice the peel thinly, almost touching your fingers for a fine shred. Use a sharp knife to remove ends from the limes and lemons. Slice the limes very thinly. Remove the rind from the lemon and cut away the pith. Finely slice the lemon rind, ensuring you retain all the juice. Roughly chop the lemon pulp. Combine rind, pulp and juices in a large heatproof bowl. (Citrus fruit should weigh about 450g). Place the fruit in a large saucepan and cover with the water. Bring to simmering point and then simmer very gently for 2.5 hours – putting a sheet of foil beneath the lid for a good tight fit.

If the jars have drips on them, wipe with a clean damp cloth, then label when the marmalade is completely cold. Slice the peel and add to the pan. If possible, leave the pan overnight to allow the fruit to soak. Next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. I've always been a jam over marmalade type of guy, mainly because I find orange marmalade excessively bitter. This one converted me though, it's sour and tangy rather than bitter and only slightly sweet. It's much smoother than a traditional marmalade which makes it easier to spread on buttered toast.litres cold water Equipment: a potato peeler, a very sharp knife, a 30cm square piece of muslin, jam jars and a large saucepan Breakfast this morning (I didn’t have to wait until Friday!) was tea, toast and lemon & lime marmalade. Absolute bliss. The lemon and lime marmalade is fantastic, I’m so pleased with it. It’s not got a really firm set, so it spreads easily. Taste-wise it’s not overpowering, so the balance of sweet and citrus is really nice. I could happily eat it with a spoon!! Now it’s Peach, Strawberry, Raspberry, Greengage, Mirabelle plums, Reine Claude jams, jellies, pies, cakes, gelatoes, sorbets etc etc and that’s before you pull your waders on to go hunting for Moules, Oysters, Razor clams, crabs, lobsters. and fishing for trout, salmon, sea bass, plaice, and on and on. Veronica on Working hard on the cottage Oh ... only just found this! What a wrench to leave your beautiful cottage, I hope whoever moves in loves it as much as you do. Iy's such a special pl… Lauchlan Rose MC (10 November 1894 – 9 January 1986), [3] grandson of the founder, and son of Charles Morrison Rose, became General Manager in 1924. In 1964 Rose was President of the Food Manufacturers Federation.