Rose's Lime Marmalade, 454g

Product Information

Store your marmalade in a cool, dry place– and remember to make enough to keep you going throughout the year…

Remove the pan from the heat and give the marmalade one last skim. Leave to stand for 15 minutes – this ensures the peel is evenly distributed throughout the preserve (see Tips).

Let the marmalade sit for 2-3 minutes, then skim the foam off the top of the marmalade and discard. Letting it sit will evenly distribute the citrus pieces so they don’t float to the top when you place the mixture in your jars. Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.

Although I have a jam thermometer, I like to be doubly sure of a set, so I do the wrinkle test too. I put 2 small plates into the freezer at the start so I can test for the setting point as soon as I need to. For me it’s all about God’s larder and finding wonderful things to cook for the family and friends. It really doesn’t get any better than that does it! The question on your lips may be, “And why would I even want to make lemon lime marmalade?” Well, if you’re a citrus nut like me, this is right up your alley. It’s like citrus on steroids. And because there are so many great ways to use it beyond merely spreading it on toast (which is good, of course, but requires no imagination).Hi Jayne, interesting recipe thank you. I made a load of nearly Rose’s Lime Marmalade using my trusted nearly Golden Shred recipe which produces a beautiful very clear golden result. (Sorry you don’t like oranges!). The pith contains a lot of pectin so don't discard any, and don't worry about any pith and skin that clings to the shreds – it all gets dissolved in the boiling. Now tie up the pips, etc loosely in the muslin to form a little bag, and tie this on to the handle of the pan so that the bag is suspended in the water. Then bring the liquid up to simmering point and simmer gently, uncovered, for 2 hours or thereabouts until the peel is completely soft – test a piece carefully by pressing it between your finger and thumb. Add the sugar and return to a full boil. Reduce to a steady simmer and simmer for another 20-30 minutes or until a candy thermometer reaches 220-225 degrees F. (Using a candy thermometer will ensure proper results and makes the job easier, plus they're relatively inexpensive. I highly recommend buying a candy thermometer.) Cover the pan with a lid, bring to the boil, then turn the heat right down and simmer, covered, for about 1.5 hours. If you'd rather not get a candy thermometer you can use the "plate test." Simply place a plate in the freezer for a few minutes and then place a dab of marmalade on the cold plate. Tilt the plate to see if the marmalade is set. If it's too runny, it's not ready - continue simmering. If it congeals into a soft gel and only moves just a little, it's ready.

Rose's lime juice, often known simply as Rose's, is a sweetened concentrated fruit juice patented in 1867. This was the world's first commercially produced fruit concentrate. to its line-up, including a non-alcoholic triple sec, grenadine, and sweet and sour. The company added a line of flavoured martini drink mixers in the early 2000s. In 2006, the company expanded its product line to feature a brand of mojito flavourings. [6] Few things rival the wonderful flavor of lemon and lime and those are just a few ways you can put this fabulous Homemade Lemon Lime Marmalade to use. Lauchlan Rose (1829–1885), a ship chandler in Leith, began a process for preserving lime juice in 1865 and patented this method to preserve citrus juice without alcohol in 1867. [3] [4] He had realised that preserving the juice with sugar rather than alcohol opened the product up to a far wider market.The Lime Marmalade was introduced in the 1930s. Its slogan in the 1940s was The Difference is Delightful. It was marketed as a British Empire Product. During the war it was restricted under the jam ration. In July 1955 the lime juice gained a Royal Warrant of Appointment to Her Majesty. The company was the sole distributor of Dubonnet in the UK from 1938. It started as L. Rose & Co. Limited in 1865, started by Lauchlan Rose (1829–1885). He also imported lime juice from the West Indies ( Dominica) in the 1860s, to make Rose's lime juice cordial, supplied by Premier Foods in certain countries for which it has the trade licence. This was the world's first concentrated food drink, and helped to prevent scurvy. [1]

Cut the limes in half and squeeze them, then cover the shells with cold water and leave them in a cool place overnight. This will help them to soften. Store the juice in the fridge. Remove the fruit shells from the water and, with a teaspoon or your fingers, scrape out as much of the pulp from inside as you can bear, putting the pulp and seeds on to a piece of muslin. Tie the muslin to form a little pouch, securing with string. Finely shred the skins with a sharp knife or roughly chop them in a food processor. Squeeze the lemon into the reserved lime juice, then thinly slice or chop the skin and add to the lime skins. Bring the liquid to the boil, skimming off the scum and froth as you go (see Cherie’s tips). Boil for 30-40 minutes or until the setting point is reached. It should read 105oC on a sugar or jam thermometer. To test for a set, put a teaspoon of the marmalade on one of the cold plates from the freezer (see Cherie’s tips). Return it to the freezer for a couple of minutes to cool, then push it with your finger – if it wrinkles, it’s ready. If the marmalade hasn’t set, boil it for another 10 minutes or so, then test again. From 1947 unprocessed lime juice was transported by narrowboat from London to Boxmoor where the juice was stored and subsequently filtered and sweetened before being sent to St Albans to be bottled. At its height the company had up to 25,000 barrels in the yard, which in summer were sprayed to keep them cool. Add the sugar and return to a full boil. Reduce to a steady simmer and simmer for another 20-30 minutes or until a candy thermometer reaches 220-225 degrees F. Using a candy thermometer will ensure proper results and makes the job easier, plus they’re relatively inexpensive. I highly recommend buying a candy thermometer.The standard recipe for an everyday pot of breakfast marmalade is twice the weight of sugar to fruit. If you boil it for long enough, with the correct ratio of water, you will end up with little pots of amber success. But you can have fun, too. Last year I added cardamom pods to mine, and would happily do that again, though with more confidence. Other well-trodden paths include adding whisky and grapefruit. This time I made a batch with ginger root and another where I swapped the oranges for limes and lemons and peppered everything with a twig's worth of lime leaves. First of all, place a small plate or saucer into your freezer – you will need this later to test whether the marmalade has set, and it needs to be very cold. A note about the rinds. You can use the lime rind whole but the white pith of the lemon is very bitter. You can use it as well, but just a heads up. If you prefer it less bitter, remove the white pith of the lemon and only use the outer yellow part. For the demo pictures below I have left the white pith intact. Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place. Adjust the heat so that the marmalade stays on a fairly rolling boil but isn’t threatening to come up over the top of the pan. Cook for about ten minutes, then test for a set by putting a teaspoon of the marmalade onto your cold plate and then pushing it with your thumb to see if it wrinkles. If the blob of marmalade wrinkles, it is ready, otherwise cook for another two minutes and test again, repeating if necessary. The marmalade does change colour when it is ready, but the difference can be quite subtle, so the cold plate test is the most reliable.