Rose's Orange Fine Cut Marmalade (454g)

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It was the ideal balance of sweet, bitter, tangy with some added zestiness that I only now realised had been missing from all of the others. The founder died on 9 May 1885 in Stoke Newington. His grandson would serve in the First World War in the Royal Engineers under Sir Gordon Guggisberg, who later became Governor of the Gold Coast (Ghana). Due to an acquaintance, limes were exported from the Gold Coast from 1924. Imagine waking up to the enticing aroma of freshly brewed teaand the irresistible allure of warm toast slathered with luscious marmalade. It's a simple pleasure that enhances your morning ritual and brings a smile to your face. Use a sharp knife to remove as much pith as possible from the oranges, as the pith will make the marmalade bitter. If you are using jam sugar (sugar with added pectin), you should leave out the lemon juice and orange seeds.

Despite being seemingly overset, the taste was pretty good. As you might expect, it was seriously sugary, tasting more like an orange sweet with an undertone of bitterness thrown in. I would expect a sugar crash after an entire piece of toast with this on top, though the slice will admittedly be rather tasty. To test if your jam is ready, place a spoonful of hot jam onto the cold plate, and use your finger (or a teaspoon) to run a line through the blob of jam. Take a moment to treat yourself to a leisurely breakfast, enjoying the harmony of flavours as you spread marmalade on your favourite bread. And don't forget to try it with a cup of warm tea for a comforting and delicious indulgence. Make sure you put the milkin the tea if that’s how you like it!

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Discoverthe flavours of a carefully crafted marmalade, made from juicy fruits. Whether you like a heavenly blend of tangy citrus and sweet fruit, a classic orange marmalade, or a mix of different fruits, we have something for everyone and for your food cupboard. Remove segments of the oranges between the membranes. Do this over a large bowl to catch all of the juice.

The jam plate test, also called the cold plate test or wrinkle test, is an effective way to test if your jam has reached setting point. Roses have long been associated with producing good quality products and with Roses orange marmalade they havent let the side down!! Nice sweet marmalade without being overly so!! great taste of orange with fine slivers of orange peel giving it that zesty taste!! ideal on toast in the morning for breakfast of a sneaky treat on fresh crumpets

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If the line remains, the marmalade is ready. If the marmalade fills the line, it is still too liquid and has not yet reached setting point. If the jam starts to fill the line, this means that the jam is still too liquid and runny, and that it is not yet ready.

I’m not sure if it is possible to salvage this batch, especially if you were planning on using it to decorate some cupcakes. If you are able to spoon the marmalade out of the jars, you might be able to soften them by heating them again gently in a pan with perhaps some water. Please let me know what you end up doing! Reply Next was Tesco with its Fine Cut Orange Marmalade, also 454g but only 70p. This one promised to be more like Bonne Maman than the M&S version thanks to its lighter colour and less stiff, more liquidy consistency. It also incorporated the all-important strands of orange peel, though I noticed that these were much paler in colour and looked more few and far between. The taste did not disappoint me. The taste was phenomenal. In fact, the taste transported me to a heavenly plane of being, as much as a bite of marmalade toast can.

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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. To prepare the rose hips cut off the tops and bottoms and throughly rinse. Cut each one in half and scrape out the seeds and fine hairs. I used the tip of a vegetable peeler, it fit perfectly into center of the rose hips. Place the rose hips in a non-reactive pan and cover with 1 inch of water. Bring to a boil and then turn down the heat to maintain a simmer. Simmer until the rose hips are soft, adding water as needed. When the rose hips can be easily smashed, they are ready. The original recipe states the rose hips will soften in 30 minutes, mine took 3 hours. Cool the softened rose hips with the cooking liquid. Process the rose hips and liquid in a food mill on the finest disk. Discard the skin and pulp. (Alternatively push the rose hips through a mesh strainer.) Strain the rose hip liquid through a fine mesh strainer and set aside. The rose hip liquid can be kept in the refrigerator overnight for jam making the next day. If you’re worried that there is too little mixture in the pot, you might be using a pot which is too big. Although, you don’t want to use one that is too small either because the mixture needs room to bubble away viciously without burning your hands as you stir to avoid it catching at the bottom of the pan! Use a vegetable peeler to carefully peel the oranges into long strips, taking care not to have too much pith (white part of the rind) on the rind. It took me several weeks to gather up my urban foraging courage. On my morning walk I pass a house that is empty with a forlorn “for sale” sign that dominates the front yard. A gigantic rose bush hadn’t been trimmed and was filled with bright red rose hips. I took a pair of clippers and a bag on my walk and set about stripping the bush of all the rose hips. While I was clipping, the neighbors drove into the driveway next door and gave me a puzzled look. Thank goodness they didn’t speak to me. I was on the verge of being the crazy lady who lives in the neighborhood. I was waiting for “Um, hi there, what are you doing in my neighbor’s yard?” “Oh, I, ah, live down the street and am gathering rose hips for making jam.” I gathered up my treasure and wondered if I had enough rose hips to make jam. I had no idea what rose hips tasted like or that they take time and patience to clean and cook. This is my kind of winter adventure.