Rose's Lime Marmalade, 454g

Product Information

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. I sometimes think I enjoy making marmalade more than I enjoy eating it. The first sighting of the essential bitter Seville oranges in early January; that first spritz of juice that floats on the air, piercingly sharp, then softer and more blossom-like; the slow shredding of the peel and pith, and then the slow blip of the sugar and fruit in my largest saucepan. Lastly, the pride of a batch well made and the promise of breakfast toast, marmalade tarts and bittersweet cake. 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.

Warm the sugar on a tray in the oven for 5 minutes or so. Remove the muslin bag from the pan and let it cool. Tip in the sugar, add the lime leaves, but do not stir. Squeeze the pip and pulp bag into the liquid then bring to the boil again and leave it on a low boil for a good 40 minutes or so, testing for set as in the previous recipe. With each passing year my marmalade gets better and, in a fit of excitement, earlier. And there, I suspect, lies the clue to a good set. Use the fruit as soon as you see it. Don't let the oranges get too soft – ripe fruit is sweeter and likely to contain less pectin, losing its bittersweet magic and therefore their point. Orange, lemon and ginger marmalade

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Tie up the muslin from corner to corner and add the muslin pouch to the pan – it is the white pith that contains a lot of the pectin in the fruit, which is what makes the marmalade set. If the jars have drips on them, wipe with a clean damp cloth, then label when the marmalade is completely cold. 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.

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. When Cadbury divested its US beverage operations in 2008, Rose's was transferred to the newly formed Keurig Dr Pepper. [6] Product [ edit ] Put all the fruit pips in a bowl lined with a piece of muslin. Using a teaspoon or a knife, scrape the membrane/pith out of the fruit skins, roughly chop in a food processor or by hand, then add to the pips. Tie the muslin with kitchen string to make a bag, then set aside.

Confirmation

Remove the juice from the fruit and pour it all into a large stainless steel lidded pan with the water. If you have not already quartered the citrus fruit shells, quarter them now. Turn them peel side down on to a chopping board and using a sharp serrated knife, slice the peel thinly, almost touching your fingers for a fine shred. 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. 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! I squeeze my muslin into separate pot and boil it to make sure it is clear before adding it to the main pot, and boil hard until it reaches 105c.