Rose's Orange Fine Cut Marmalade (454g)

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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. Some marmalade recipes required the orange rind to be soaked in water for 3 hours. Some required straining the fruit mixture through a piece of muslin overnight. The best way to test if a jam has reached setting point is to use a digital thermometer, sugar thermometer or jam thermometer. 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.

In consistency, it was similar to Tesco’s, too. Not quite as wet as Bonne Maman’s but definitely no jelly, either. The colour, meanwhile, was spot on for Bonne Maman’s. The marmalade itself was the exact same shade of orange, while the strands of peel looked nicely dark in comparison. 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. Lauchlan Rose MC (10 November 1894 – 9 January 1986), [3] grandson of the founder, and son of Charles Morrison Rose, became General Manager in 1924. In 1964 Rose was President of the Food Manufacturers Federation. It was also a recipe which used the least amount of sugar; jam recipes often call for 1:1 ratio of fruit to sugar and which makes sense if you are preserving for the long haul (i.e. if you are making jam which might be eaten 2 or more years later), but which isn’t necessary if you know you will consume the jam over the coming weeks.

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I gathered all of my books on making jam and was somewhat surprised to find that there were so many varied recipes for orange marmalade. Also, I’m not sure if putting the marmalade into the fridge may also be a factor. I don’t normally put my homemade jam or marmalade in the fridge unless I have opened a sealed jar to use. The jars of warm, sealed jam or marmalade should be fine kept at room temperature in a cool, dark place.

In fact, the ingredients label looked fairly similar to the M&S marmalade - sugar, water, glucose-fructose syrup, orange purée, orange juice from concentrate, orange peel, trisodium citrate as an acidity regulator, orange oil and caramelised sugar. It had the same ratio per 100g of fruit (20g) and sugar (65g), too. Either way, you get 370g of marmalade, of which every 100g contains 30g of fruit and 60g of sugar. The other ingredients are sugar, bitter oranges, water, brown cane sugar, concentrated lemon juice and fruit pectin as a gelling agent. So far, so good. 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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It started as L. Rose & Co. Limited in 1865, started by Lauchlan Rose (1829–1885). He also imported lime juice from the West Indies ( Dominica) in the 1860s, to make Rose's lime juice cordial, supplied by Premier Foods in certain countries for which it has the trade licence. This was the world's first concentrated food drink, and helped to prevent scurvy. [1] Use a sharp knife to remove as much pith as possible from the oranges, as the pith will make the marmalade bitter. 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.