Rose's Lime Marmalade, 454g

Product Information

From 1946 until its final closure in 1983, Boxmoor wharf was home to the company that made Rose’s Lime Juice; at one time employing over 30 people and being the largest lime juice depot in the world. 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. Squeeze the juice, with your hands, into a bowl then place the pulp and pips into a muslin bag. Pour 2 litres of cold water into the juice. Push the bag of pulp, and the shredded peel, into the juice and leave overnight. (Their pectin will help the marmalade to set.) This is a lovely change from the usual orange marmalade. A lovely mild flavour with just the right amount of zing. It is well priced and well worth buying from British Corner Shop. It is a taste of home from home, lovely for a Sunday breakfast sat on the terrace thinking of the glorious weather in the uk

Also, citrus is sprayed and waxed and since we’re using the rinds I recommend using organic lemons and limes. 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] Put all the fruit pips in a bowl lined with a piece of muslin. Using a teaspoon or a knife, scrape the membrane/pith out of the fruit skins, roughly chop in a food processor or by hand, then add to the pips. Tie the muslin with kitchen string to make a bag, then set aside. Rose's is a brand of marmalade made by Hain Daniels Group. It is a popular product in the UK on buttered toast for breakfast. In Australia the brand is owned by Cadbury and licensed to Heinz. The product is made in New Zealand by a generic food making company.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. Towards the end of the simmering time pre-heat the oven to gas mark 3, 325°F (170°C). Pour the sugar into a roasting tin, lined with foil, and place it in the oven to warm gently for 10 minutes. At this point pop the saucers into the freezing compartment of the fridge.

litres cold water Equipment: a potato peeler, a very sharp knife, a 30cm square piece of muslin, jam jars and a large saucepan The next day, tip into a large stainless-steel pan and bring to the boil. Lower the heat, add the ginger, peeled and cut into shreds, then, keeping the liquid at a jolly simmer leave to cook for about 50-60 minutes until the peel is translucent. Remove the bag of pips and pulp and leave until it is cool enough to handle.

Marmite Medium

Leave the marmalade to stand, off the heat, for 15 minutes after setting point is reached to ensure the shreds are evenly distributed. 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. Living in a town where oranges are one of the main crops is an ongoing trial for me – even the shade trees in our main shopping streets are Seville orange. When I first lived in Turkey, I lived in a place called Turunc, which is the Turkish word for bitter oranges – you couldn’t make it up!

Rose's Lime Juice makes an appearance in Raymond Chandler’s 1953 novel The Long Goodbye. One of the characters, Terry Lennox, tells the detective Philip Marlowe. “A real gimlet is half gin and half Rose’s Lime Juice and nothing else. It beats martinis hollow.” [9] Brands [ edit ] Thanks for the reassurance about removing the pith. In the recipe for the Seville Orange marmalade (Feb 2013) at Step 1 it said not to remove the pith from the oranges, so I thought it might be the same for the lemon and lime marmalade too. 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. 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. 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.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). 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’s important to skim the scum off the marmalade to avoid it turning cloudy, but do it towards the end of the cooking time as continual skimming can be wasteful. Scrape out the membranes and pips with a sharp knife. (I found this easiest to do after quartering the fruit)

A licensed brand of lime marmalade is also produced in the United Kingdom, and a lemon cordial is also available in New Zealand. A passion fruit cordial is available in South Africa. Although I’ve made plenty of jam before, I absurdly pleased with my first marmalade. Thank you, again, for sharing. Now, which one to make next….?!

Marks and Spencer Smooth Peanut Butter

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. Next day, bring the lidded pan to the boil and then turn down the heat and simmer gently for two hours – the peel should be very tender. . If you don’t have time to make marmalade while seville oranges are in season you can freeze them. But when you defrost them to make the marmalade, add another lemon to the recipe as freezing reduces the pectin levels (pectin makes the marmalade set).