Rose's Lemon and Lime Marmalade, 454g

Product Information

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. 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.

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.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.

Put the chopped membranes, and pips into a 30cm x 30cm piece of thin cotton muslin. Tie this up with string and add it to the pan. Remove the juice from the fruit and pour it all into a large stainless steel lidded pan with the water. Halve all the fruit and squeeze out the juice. Pour the juice into a large jug on your scales and top up to 2 litres (2 kilograms) with cold water. 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… Leave the marmalade to stand, off the heat, for 15 minutes after setting point is reached to ensure the shreds are evenly distributed.Fiona Nevile on Fiona’s traditional elderflower cordial recipe Hi Peta, Yes it does ferment a little = that is what you want. Simmering would kill the brew. Cover the pan with a lid, bring to the boil, then turn the heat right down and simmer, covered, for about 1.5 hours. 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… I’ve been making Elderberry Sparkling wine and cordial which is wonderful. Drinking some of last year’s bottles now and a year mellows it and makes a huge difference to the taste, if you can uncork it without blowing your head off.

Your recipe, like my own is just lime juice, pulp, pips, finely cut peel, sugar and water. I can leave it in the cellar for years and my chums are always delighted when I give them a pot. No need for additives, colourings, E this and E that nonsense! Fiona Nevile on Working hard on the cottage Dear Veronica, So good to hear from you. I'd love to hear all your news - I often think about you and wonder how it's going for you both... Yes, it's… 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.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.