Rose's Lime Marmalade, 454g

Product Information

I make tons of jams, marmalades, syrups, cordials, chutneys out of all sorts of things. The hedges and woods are full of great stuff to cook with. I call it God’s supermarket! I also make my own pectin from crab apples, but lime as you know, like Elderberry has a huge amount of its own natural pectin. Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.

Pour the juice/water into the preserving pan and push the muslin bag down into the peel and liquid. Cover and leave to soak overnight to help soften the shreds. I squeeze my muslin into separate pot and boil it to make sure it is clear before adding it to the main pot, and boil hard until it reaches 105c. 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.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. 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. Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice). When Cadbury divested its US beverage operations in 2008, Rose's was transferred to the newly formed Keurig Dr Pepper. [6] Product [ edit ]

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. I’m pleased the marmalade turned out well. I completely agree about the Rose’s stuff – when I tried a jar it was so disappointingly sweet. Maybe it was always like that and we have just lost our sweet tooth as we’ve got older. And, like you, though I was born a decade later, I remember my granny always making huge vats of marmalade for my grandfather, who was from Aberdeen and liked the really bitter stuff. 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. 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.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. 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. 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. 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.