800g limes (approx, no need to be exact)
1 lemon
1 kilo white sugar
1.2 litres cold water
Equipment: a potato peeler, a very sharp knife, a 30cm square piece of muslin, jam jars and a large saucepan
First of all, place a small plate or saucer into your freezer – you will need this later to test whether the marmalade has set, and it needs to be very cold.
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.
Using a very sharp knife, shred the zest into very thin strips. If you prefer, you could cut it into larger pieces and put them into a mini food processor – it will taste exactly the same, but the finished marmalade won’t look quite so pretty. Put the shredded zest into your saucepan.
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).
Cut the flesh of the fruit (including the thin pith that holds the segments together) into small chunks and add to the saucepan, along with any juice and the 1.2 litres of water. Try to pick out any pips, though one or two don’t matter. If your family are litigious and likely to give you a dentist’s bill, just don’t share the marmalade with them.
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.
Cover the pan with a lid, bring to the boil, then turn the heat right down and simmer, covered, for about 1.5 hours.
Remove the muslin pouch from the water and, using a wooden spoon to squash it against the side of the saucepan, squeeze all the liquid from the pouch of pith back into the pan. (You may find it easier to put the pouch into a small sieve and squeeze it in that, holding it over the saucepan). Discard the pith once you’ve squeezed all the liquid out of it – I will leave it up to you whether you rescue the muslin and re-use it (I have a very large curtain to go at and I am supremely lazy, so no prizes for guessing what I do with mine).
Put the saucepan back over a medium heat and add the sugar. Stir continuously until all of the sugar has dissolved completely, making sure to brush down any crystals on the side of the pan. Do not allow the liquid to boil until the sugar has completely dissolved or your marmalade may crystallise. Once the liquid is completely clear, turn up the heat and bring the marmalade to the boil. It may splash, so make sure you use a long spoon for stirring and also ensure that the saucepan has plenty of space, so that the marmalade doesn’t boil all over your stove (been there, it’s not pretty).
Adjust the heat so that the marmalade stays on a fairly rolling boil but isn’t threatening to come up over the top of the pan. Cook for about ten minutes, then test for a set by putting a teaspoon of the marmalade onto your cold plate and then pushing it with your thumb to see if it wrinkles. If the blob of marmalade wrinkles, it is ready, otherwise cook for another two minutes and test again, repeating if necessary. The marmalade does change colour when it is ready, but the difference can be quite subtle, so the cold plate test is the most reliable.
Once the marmalade is ready, pot into hot, sterilised (see note below) jars and seal tightly. The jars must be hot or they will crack when your pour in the hot marmalade.
Notes:
1. 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.
2. In the unlikely event that you discover your marmalade hasn’t set when it has cooled, just tip back into the pan, bring to the boil and then repeat the setting process, checking every two minutes. You will need to wash and re-sterilise the jars.
FAQs
Ingredients. Sugar, Orange (29%) Juice & Peel (Sulphites), Glucose Syrup, Water, Gelling Agent (Pectin), Food Acid (Citric Acid), Orange Oil. Contains: Sulphites.
Do roses still make lime marmalade? ›
Rose's Lime pure fruit marmalade is made only ever with citrus fruit. The Lime marmalade makes the perfect accompaniment for hot buttery toast, a zesty and refreshing way to start the day. Once opened keep refrigerated for up to 6 weeks. Suitable for vegetarians and vegans.
Who makes Roses Lime Marmalade? ›
Manufactured by Hain Celestial under licence. All copyrights and trademarks owned by Mondeléz International Group under licence.
Who owns Rose's marmalade? ›
Rose & Co Ltd was approached by Schweppes, who bought it in August 1957. Sir Frederick Hooper, Managing Director of Schweppes, joined the Board of Directors. The company at the time was making around £167,000 in profit. The Rose's lime juice cordial brand is still owned by the derivative company of Schweppes.
What is the secret ingredient in marmalade? ›
Pectin is key
“Mandarin marmalade is harder to make; mandarins don't have as much pectin. Lemons are really good. A lemon and ginger marmalade's a really nice one to make, lots of pectin, so that one will set easily. Ruby grapefruit's quite an easy one to make as well.
Is marmalade healthier than jam? ›
Is marmalade healthier than jam? Both jam and marmalade are marginally healthier than jelly, which is made with fruit juice, so doesn't have any fibre from the fruit pieces. Marmalade and jam have similar nutritional properties making them pretty much the same in terms of healthiness.
What are the flavors of rose's marmalade? ›
The distinctive, memorable and unique tasting recipes are made using a selection of citrus fruits including lime, lemon, lemon & lime and orange - perfect for a refreshing and zesty way to start the day.
Why is there a shortage of rose's lime juice? ›
The mystery behind Rose's Lime cordial shortage has been solved as the company confirmed there has been a fire at its factory.
What is the plant called lime marmalade? ›
Heuchera 'Lime Marmalade' is a clump-forming, coral bells hybrid. Introduced in 2009 it originated as a sport from Heuchera 'Marmalade'. It is most noted for its ruffled lime green leaves that retain good colour throughout the growing season.
Which queen was marmalade made for? ›
In one story, Mary, Queen of Scots, suffered from seasickness. Her doctor concocted a sugary orange mixture to make her feel better and marmalade was born. In this story, the name marmalade came from Marie est malade, which translates into Mary's illness.
In the Old French language, an orange was referred to as a 'marmalatice'. In Portuguese, 'marmelada' is the name for a fruit preserve made using quinces (a fruit that is similar to a pear). A combination of these words seems to be where our word 'marmalade' comes from.
What are the best roses for jam? ›
Only pink or red roses with a strong aroma and rich color are suitable for making jam. The ideal option, in this case, is the petals of a fragrant tea rose. You might also use a wild petal rose to make a jam. In addition to the tea and wild rose, petals of half-blown buds of red roses are used in cooking.
Is Robertsons Jam still made? ›
Robertson's jam for the general public was discontinued in 2009. Premier Foods would instead concentrate on its more successful Hartley's brand. Robertson's jam continued to be produced for the catering trade until around 2014. Premier Foods sold its sweet spreads division to Hain Celestial in 2012.
What is in roses lime juice? ›
The label says Water, Lime Juice from concentrate (5%), Sugar, Citric Acid, Flavourings, Preservative (Sodium Metabisulphite), Colours (Carotenes, Green S). I shall make some of your recipe as soon as I get near some limes... thank you! Peter F.
Is Roses marmalade vegan? ›
All of our products are suitable for vegetarian or vegan diets.
What is the difference between marmalade and orange jam? ›
In the end, the difference lies in two things: the amount of fruit in the final product and the consistency. Jam is a bit lumpy and may contain seeds, but not many actual bits of fruit. Citrusy marmalade will have bits of fruit and rind dotted throughout or will be completely chunky.
What is rose jam made of? ›
Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight. Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved.
Why does marmalade have so much sugar? ›
The bound water is held so tightly that it is no longer available to support the growth of many types of microorganisms. In this way, sugar acts as a means of preservation against future microbial growth problems. Sugar also helps in the development of flavour and texture.
What is the difference between marmalade and orange preserves? ›
Sometimes, the preserves will be held together in a loose syrup; other times, the liquid is more jammy. Marmalade is simply the name for preserves made with citrus, since it includes the citrus rinds as well as the inner fruit and pulp.
Cover the pan with a lid, bring to the boil, then turn the heat right down and simmer, covered, for about 1.5 hours.
Adjust the heat so that the marmalade stays on a fairly rolling boil but isn’t threatening to come up over the top of the pan. Cook for about ten minutes, then test for a set by putting a teaspoon of the marmalade onto your cold plate and then pushing it with your thumb to see if it wrinkles. If the blob of marmalade wrinkles, it is ready, otherwise cook for another two minutes and test again, repeating if necessary. The marmalade does change colour when it is ready, but the difference can be quite subtle, so the cold plate test is the most reliable.