Put the chopped membranes and pips into a thin piece of muslin, tie it up with string, and add to the pan of juice, securing it to one of the pan handles. 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. 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. A note about the rinds. You can use the lime rind whole but the white pith of the lemon is very bitter. You can use it as well, but just a heads up. If you prefer it less bitter, remove the white pith of the lemon and only use the outer yellow part. For the demo pictures below I have left the white pith intact. 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.

The delivery of lime juice by canal continued until the early 1980s. These photos from the 1970s show Threefellows Carrying narrowboats including “Banbury” at Boxmoor Wharf. Threefellows Carrying was a partnership ofthree canal enthusiasts who in 1971 began acquiring former trading boats with the intention of restoring them for use for commercial carrying. The transporting of lime juice from Brentford to Boxmoor Wharf for Rose’s was their first commercial trade. 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. 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). 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. Also, citrus is sprayed and waxed and since we’re using the rinds I recommend using organic lemons and limes.Limes were preferred to all other citrus fruits, not because of higher vitamin C, but because they were easier to preserve. [2] Although I’ve made plenty of jam before, I absurdly pleased with my first marmalade. Thank you, again, for sharing. Now, which one to make next….?! Cover the pan with a lid, bring to the boil, then turn the heat right down and simmer, covered, for about 1.5 hours. 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.

It’s important to skim the scum off the marmalade to avoid it turning cloudy, but do it towards the end of the cooking time as continual skimming can be wasteful. 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.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). Remove any scum with a metal spoon by pushing it to the side and then removing it. Gently stir the marmalade to distribute the peel. 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!). 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!).

Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice). 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. Peel the zest from the limes and the lemon, using a potato peeler (it is easiest to do this from top to bottom, rather than trying to peel around the fruit horizontally). You will get a thin layer of pith attached to the zest, but that’s fine, it will just dissolve.Lift the muslin bag from the pan and leave to cool in a bowl for 10 minutes or until cool enough to handle. Store your marmalade in a cool, dry place– and remember to make enough to keep you going throughout the year… Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture. 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. Lauchlan Rose (1829–1885), a ship chandler in Leith, began a process for preserving lime juice in 1865 and patented this method to preserve citrus juice without alcohol in 1867. [3] [4] He had realised that preserving the juice with sugar rather than alcohol opened the product up to a far wider market.

Scrape out the membranes and pips with a sharp knife. (I found this easiest to do after quartering the fruit) 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 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. When Cadbury divested its US beverage operations in 2008, Rose's was transferred to the newly formed Keurig Dr Pepper. [6] Product [ edit ] Rose's is a brand of marmalade made by Hain Daniels Group. It is a popular product in the UK on buttered toast for breakfast.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. The standard recipe for an everyday pot of breakfast marmalade is twice the weight of sugar to fruit. If you boil it for long enough, with the correct ratio of water, you will end up with little pots of amber success. But you can have fun, too. Last year I added cardamom pods to mine, and would happily do that again, though with more confidence. Other well-trodden paths include adding whisky and grapefruit. This time I made a batch with ginger root and another where I swapped the oranges for limes and lemons and peppered everything with a twig's worth of lime leaves. Lemon lime marmalade is fabulous but it’s difficult to find in stores. And when you do it’s generally a little pricey. So why not make your own? It’s not only cheaper, it’s tastes a lot better too!