Rose's Lemon and Lime Marmalade, 454g

Product Information

Place a saucer in the freezer. Pour soaked fruit into a large wide based saucepan. Bring to the boil, reduce heat and simmer for about 30 minutes. Line a sieve with a large square of sterilised muslin (a square from an old pillowcase or sheet would do well too. To sterilise muslin/cotton, iron with a hot iron), and place the sieve and muslin over a big bowl. Pour the liquid, flesh and pips from the saucepan to drain. When all the liquid has drained through, knot the muslin and pass two wooden spoons (juxtaposed) beneath the knots turn the spoons against each other which will squeeze out any remaining juice with very little effort. I've always been a jam over marmalade type of guy, mainly because I find orange marmalade excessively bitter. This one converted me though, it's sour and tangy rather than bitter and only slightly sweet. It's much smoother than a traditional marmalade which makes it easier to spread on buttered toast.

Add the juice to the water, and place the pips and any bits of pith that cling to the squeezer on the square of muslin (laid over a dish or cereal bowl first). Now cut the lemon and lime peel into quarters with a sharp knife, and then cut each quarter into thinnish shreds. As you cut, add the shreds to the water and any pips or spare pith you come across should go on to the muslin. Ideally you want the marmalade to be as clear as possible, so if the poaching liquid has a few little bits in it drain the liquid through the muslin. Also rinse the slices of lemon and limes under a cold tap. 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. If the jars have drips on them, wipe with a clean damp cloth, then label when the marmalade is completely cold.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. Breakfast this morning (I didn’t have to wait until Friday!) was tea, toast and lemon & lime marmalade. Absolute bliss. The lemon and lime marmalade is fantastic, I’m so pleased with it. It’s not got a really firm set, so it spreads easily. Taste-wise it’s not overpowering, so the balance of sweet and citrus is really nice. I could happily eat it with a spoon!!

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 founder died on 9 May 1885 in Stoke Newington. His grandson would serve in the First World War in the Royal Engineers under Sir Gordon Guggisberg, who later became Governor of the Gold Coast (Ghana). Due to an acquaintance, limes were exported from the Gold Coast from 1924. 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…

Lemon & Lime Marmalade

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!

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. 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.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. Fiona Nevile on Perennial vegetables: Tree cabbage Hi Lila, Thanks for your comment. You need to look for seeds on your side of the water, unfortunately :0( Import rewsrictions are tough. Something sim…

This is a zingy marmalade that can be made at any time of year – a sweet gel with tangy strands of lemon and lime. Be warned it’s very moreish – whilst Danny was on a conference call this morning I slathered it on slice after slice of toast. A jar of this superb marmalade would be a perfect in a Christmas hamper or just produced with a flourish as a present for someone very special. A few jars kept at home on a larder shelf would give you a taste of summery freshness during those short dark winter days. 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. First it’s the Seville Orange marmalade in late Feb, then tapping Birch sap, then looking for Morel and St George’s mushrooms, and then Wild Garlic (which drives me insane cos I just can’t find it in Brittany!). Roses lemon and lime marmalade is a product i have been using for years an now as a family we simply live it!! not too sweet but with a wonderful citrus flavour that is so different from other marmaldes goes very well on fresh crusty bread toasted but is a favourite of mine on toasted crumpets or muffins a great way to start the dayRemove any scum with a metal spoon by pushing it to the side and then removing it. Gently stir the marmalade to distribute the peel. Add the rinsed slices of lime and lemon and the bicarbonate of soda to the poaching liquid and bring the liquid to up to gentle simmering point. Add the sugar and stir until it has dissolved completely. It is important to make sure that this has happened as undissolved crystals can ruin the marmalade. Tip: Initially the undissolved sugar makes a scraping sound like sand on the bottom of the saucepan. When you think that it is dissolved there should be no crystals left on your wooden spoon when you’ve scraped the bottom of the pan.