Rose's Lemon and Lime Marmalade, 454g

Product Information

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.

In Australia the brand is owned by Cadbury and licensed to Heinz. The product is made in New Zealand by a generic food making company. Remove the juice from the fruit and pour it all into a large stainless steel lidded pan with the water. Put the chopped membranes, and pips into a 30cm x 30cm piece of thin cotton muslin. Tie this up with string and add it to the pan. 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. The heavy rain storms played played havoc with my cherries this year, lost the bloomin’ lot which was really a bore!Now it’s Peach, Strawberry, Raspberry, Greengage, Mirabelle plums, Reine Claude jams, jellies, pies, cakes, gelatoes, sorbets etc etc and that’s before you pull your waders on to go hunting for Moules, Oysters, Razor clams, crabs, lobsters. and fishing for trout, salmon, sea bass, plaice, and on and on. 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 Pour the juice/water into the preserving pan and push the muslin bag down into the peel and liquid. Cover and leave to soak overnight to help soften the shreds.

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 Excellent quality marmalade, fruity and pungent at the same time with just the right amount of thinly sliced lemon and lime rind amongst the jelly. Not too sweet and no hint of bitterness at all. Good consistency of jelly too. It spreads easily and is very good value for money: It's a large jar and beautiful too, I might add. Scrape out the membranes and pips with a sharp knife. (I found this easiest to do after quartering the fruit) 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.

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. Boil the marmalade rapidly only once the sugar has dissolved and not before. Boiling it for too long spoils the colour and flavour. Lift the muslin bag from the pan and leave to cool in a bowl for 10 minutes or until cool enough to handle.