Rose's Lime Marmalade, 454g

Product Information

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.

Lime is one of my favourite marmalades, but I have never found it the easiest to make. My first attempts saw the lime peel toughening and the colour becoming dark and coppery. The following method requires a bit of patience, but is the best one I have made yet. In 1753, James Lind discovered that consuming citrus fruits cured people affected by scurvy, a disease rife throughout the British Navy, whose seamen often went weeks without eating fresh produce. [1] 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 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). This product is very different from the other marmalade on the market, I did not see a lime version before. It is tangy yet not too acidic and is even a little sweet, and has a very authentic flavor. I enjoy it most served on crusty rustic bread, with butter and with a nice cup of tea to go with it.

More food for thought...

From 1947 unprocessed lime juice was transported by narrowboat from London to Boxmoor where the juice was stored and subsequently filtered and sweetened before being sent to St Albans to be bottled. At its height the company had up to 25,000 barrels in the yard, which in summer were sprayed to keep them cool. 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. Boil the marmalade rapidly only once the sugar has dissolved and not before. Boiling it for too long spoils the colour and flavour.

When Cadbury divested its US beverage operations in 2008, Rose's was transferred to the newly formed Keurig Dr Pepper. [6] Product [ edit ] Limes were preferred to all other citrus fruits, not because of higher vitamin C, but because they were easier to preserve. [2] 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. Leave the marmalade to stand, off the heat, for 15 minutes after setting point is reached to ensure the shreds are evenly distributed. 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.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. Add the sugar and return to a full boil. Reduce to a steady simmer and simmer for another 20-30 minutes or until a candy thermometer reaches 220-225 degrees F. Using a candy thermometer will ensure proper results and makes the job easier, plus they’re relatively inexpensive. I highly recommend buying a candy thermometer. Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place. The sugar-with-pectin route is not for me. I do see why people would want to use a sugar infused with added setting agent, but the risk of a solid set is too high, so I do it the natural way, hoping for a softer, more shimmering result. And if that doesn't happen, well then I simply boil the batch up again the next day. 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.

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). Then I tasted the Lime marmalade and it is a pale shadow of what I remember. Thus, I was moved to look for a replica recipe and found yours which, with some slight differences, is very similar to my own. I make syrup with sugar and some water before adding it to the lime juice, pulp etc 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. In the United Kingdom, Rose's Lime Juice Cordial is manufactured and distributed by Coca-Cola Enterprises Ltd. In New Zealand, the label states it is made under "the authority" of Schweppes Holdings Ltd by Coca-Cola Amatil (NZ). It also bears the notation that Schweppes Holdings Ltd holds a Royal Warrant to HM Queen Elizabeth II as manufacturers of Schweppes and Rose's soft drinks.

Few things rival the wonderful flavor of lemon and lime and those are just a few ways you can put this fabulous Homemade Lemon Lime Marmalade to use.