Rose's Lime Marmalade, 454g

Product Information

Roses Lime Marmalade was particularly popular with the older generations, and Aldi shoppers recall being given it at their grans' houses at teatime. As the marmalade became less popular, it gradually phased out from supermarket shelves. Lauchlan Rose, the founder of L. Rose & Co. came from a family of shipbuilders. His company provided ships supplies including lime juice,a remedy for scurvy. In 1867 he had patented a method of preserving citrus juice without alcohol, and from this his business grew. Fromhis neat lime juice, he went on to develop “Rose’s Lime Juice” a sweetened bottled drink for the domestic market, which became a great success. The company’s London premises were severely bomb damaged in the Second World War, sowere relocated to St Albans and Hemel Hempstead. Place the jars in the oven. Bring the marmalade to a rolling boil and start to test after five minutes. Limes were preferred to all other citrus fruits, not because of higher vitamin C, but because they were easier to preserve. [2]

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.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). 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.) 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. 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.

When Cadbury divested its US beverage operations in 2008, Rose's was transferred to the newly formed Keurig Dr Pepper. [6] Product [ edit ] 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] Roses brand is one of my favourite brands of marmalades. They have a unique flavour and no real bits of peel inside. 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 ]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.

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.

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. The next day, slowly bring the pan to the boil, then reduce the heat and simmer gently for 45 minutes to 1 hour until the peel is very soft. If you don’t have a sugar thermometer or if you want to be doubly sure of a set, put a couple of small plates in the freezer (see Cherie’s tips, right).