Rose's Lemon and Lime Marmalade, 454g

Product Information

Add 450ml of the poaching liquid to the pips and flesh in the saucepan and simmer this for 45 minutes. Sterilising jars is important to stop your marmalade going mouldy. I put mine through a dishwasher cycle or wash them in warm, soapy water, rinse well and put in a 120°C fan/gas 1 oven until ready to fill. Somehow I have to find time for my other projects which revolve around renewable energy and trying to revive technology and medical treatments which have been hidden by the bad guys. Scrub the limes and lemons to remove any wax. Put the fruit in a large heavy bottomed saucepan with a tight fitting lid and cover with the 4 pints of water. Put the lid on and bring to simmering point. Then turn the heat down very low and slip a piece of aluminium foil under the lid to ensure a good seal.

You can start testing at 3 minutes. Setting time will vary depending on saucepan size and heat of hot plate. Just before the marmalade reaches setting point it moves from forming thousands if tiny bubbles to a much more gloopy boil. When the marmalade has reached setting point let it stand for 12 minutes to enable the slices of lemon and lime to sit evenly in the jars. Then stir well and using a ladle and a funnel pour into hot sterilised jars and seal immediately. If your peel wants to rise to the top of the jars keep on turning the jars every ten minutes or so and the peel will settle evenly distributed within the jar. Again, using a sharp knife, slice the white pith away from the fruit, then collect the pith pieces and any pips in the piece of muslin (you could also use a blue J-cloth – I am currently cutting up an old Ikea muslin curtain that used to hang in our office – any thin cotton fabric works, just make sure whatever you are using is clean).

Method

Living in a town where oranges are one of the main crops is an ongoing trial for me – even the shade trees in our main shopping streets are Seville orange. When I first lived in Turkey, I lived in a place called Turunc, which is the Turkish word for bitter oranges – you couldn’t make it up! 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… 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.

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. It started as L. Rose & Co. Limited in 1865, started by Lauchlan Rose (1829–1885). He also imported lime juice from the West Indies ( Dominica) in the 1860s, to make Rose's lime juice cordial, supplied by Premier Foods in certain countries for which it has the trade licence. This was the world's first concentrated food drink, and helped to prevent scurvy. [1] 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 day

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Boil the marmalade rapidly only once the sugar has dissolved and not before. Boiling it for too long spoils the colour and flavour. 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. 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 did quite a bit of research before attempting to make this lemon and lime marmalade. Obviously the lemons and limes have a decent amount of pectin but apparently the acidity of the limes can cause problem with getting a good set. That’s why bicarbonate of soda is included in many recipes and I’ve used it in my recipe too.

Add jam setting sugar, stirring over a medium heat for 1 minute or until sugar dissolves. Bring to the boil and boil for 3 - 4 minutes (removing any scum or foam with a metal spoon). 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. Hi Jayne, interesting recipe thank you. I made a load of nearly Rose’s Lime Marmalade using my trusted nearly Golden Shred recipe which produces a beautiful very clear golden result. (Sorry you don’t like oranges!). 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).

litres cold water Equipment: a potato peeler, a very sharp knife, a 30cm square piece of muslin, jam jars and a large saucepan To sterilise your jars, wash in hot soapy water, rinse well, then put on a tray in a 100°C oven for a few minutes until hot. Alternatively, wash the jars in a dishwasher and use them as soon as the cycle has finished, while they are still very hot. Lila Wiese on Perennial vegetables: Tree cabbage Maybe I missed someone stating this but is it possible to obtain seeds for this in the US? The heavy rain storms played played havoc with my cherries this year, lost the bloomin’ lot which was really a bore!