HOME > Chowhound > Home Cooking >

Rose's Lime Marmalade

Pat Hammond Jul 31, 2006 12:58 PM

I have a jar of Rose's lime marmalade and wonder what to do with it. (Love lime, but can't quite imagine it on toast or biscuits.) It's lovely to look at, and that's all I've been doing with it, so far. Any ideas out there, sweet or savory? Thanks, as always.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. c
    cheryl_h RE: Pat Hammond Jul 31, 2006 01:09 PM

    It's eaten on toast for breakfast, classic English food. Have you tasted it? I grew up with Rose's lime and orange marmalades, great stuff. Try it on a nice piece of toasted bread and you might love it too.

    1 Reply
    1. re: cheryl_h
      Pat Hammond RE: cheryl_h Jul 31, 2006 08:35 PM

      Yes, I picked it up at a Waitrose in London; it just looked so good. Then I got it home and didn't know what to do with it. I haven't opened it, but will have some with a slice of toast tomorrow. The rest I think I'll save for some of the other great tips in this thread. Thanks Cheryl, and EVERYONE!

    2. v
      Val RE: Pat Hammond Jul 31, 2006 01:21 PM

      Recently I saw someone on a food show combine orange marmalade with soy sauce and a few other ingredients to make a sauce for cooking chicken in a slow cooker and I vowed to try and find that recipe -- heh, didn't do it -- but I would imagine that lime marmalade could be substituted easily...lime and soy sauce go very well together, I know that from a super marinade recipe I have. Just thought I'd throw out that suggestion though I don't have a specific recipe but you could probably find one out there.

      1 Reply
      1. re: Val
        DiningDiva RE: Val Jul 31, 2006 04:49 PM

        I've done this recipe in the slow cooker using pork instead of chicken. It was surprisingly good. A tad bit salty which could be easily adjusted by decreasing the amount of soy sauce. Lime marmelade would, indeed, make a great substitution for the orange with either chicken or pork.

      2. adamclyde RE: Pat Hammond Jul 31, 2006 01:52 PM

        Pat - I think it would be great as part of a finishing glaze for grilled chicken. Mmmm....

        To use it, grill the chicken. While grilling, put about 1/4 cup of the stuff in a saucepan and on low heat, warm it up, which will also loosen the stuff up. If you need to thin it a bit, you can do it with a little water (I guess if you have tequilla around, you could use that too. Since I don't drink, I don't have it on hand).

        About a minute before the chicken is done, baste it with the lime marmalade. Once it bubbles on the chicken turn and do the same for the other side. Take it off and voila, lime glazed chicken. Bet it would be great.

        Probably also good on a white-fleshed fish like Halibut swordfish.

        1. toodie jane RE: Pat Hammond Jul 31, 2006 03:51 PM

          It has a bitter edge, so remember that if using it on delicately flavored grilled meats.

          (I love lime juice flavor, but bitter is not for me.)

          1. b
            bruce RE: Pat Hammond Jul 31, 2006 03:56 PM

            I might use it either to flavor a cheese cake or to make a sauce to go with said cheese cake. In fact, I think I'll run out & get some to do that very thing!

            1. Candy RE: Pat Hammond Jul 31, 2006 04:38 PM

              I love all marmalades on toast. Lime, orange, lemon, grapefruit and the occasional 3 fruit

              2 Replies
              1. re: Candy
                KellBell RE: Candy Jul 31, 2006 11:01 PM

                I like it on toast or a bagel with cream cheese...actually my new thing is raisin walnut bread from the farmers market with cream cheese and marmalade.

                1. re: Candy
                  f
                  fauchon RE: Candy Aug 1, 2006 02:15 PM

                  And you mustn't forget Keillor's extravagantly wonderful ginger marmalade!

                2. Pat Hammond RE: Pat Hammond Aug 1, 2006 02:09 AM

                  After all of these mouth-waterng responses, I opened the jar, made some toast and tried it. It's wonderful stuff, a perfect combination of sweet and limey tartness. No bitter pith taste at all. The rest I'll save (if I can!) for a chicken glaze. I'll likely thin it a little with tequilla (as AdamClyde suggests) and put some finely sliced jalapeno in there too. I wish I'd bought more than one jar!

                  Thank you all very much! pat

                  6 Replies
                  1. re: Pat Hammond
                    liu RE: Pat Hammond Aug 1, 2006 04:00 AM

                    Use it in a self-made salad dressing, perhaps with some oil and balsamic. You can always add a little sugar to counter the tartness. Maybe you can top the salad with goat cheese.

                    1. re: Pat Hammond
                      c
                      cheryl_h RE: Pat Hammond Aug 1, 2006 01:03 PM

                      Good for you Pat! Glad to convert another person to the fabulousness of marmalade. I couldn't find good marmalade in the stores so I make my own out of fresh grapefruit, limes, lemons, oranges, blood oranges etc. We love it, especially the unusual ones.

                      I gave a two jars of marmalade to my mother-in-law. I think she was confused by it and used it as a marinade for a chicken dish. She said it was delicious but I don't think she tasted it on toast which is where it shines.

                      1. re: Pat Hammond
                        adamclyde RE: Pat Hammond Aug 1, 2006 05:23 PM

                        Pat - I forgot to ask... where did you find the lime marmalade? Online or in a store? If in a store, here in the tristate area?

                        1. re: adamclyde
                          Pat Hammond RE: adamclyde Aug 7, 2006 02:53 PM

                          Adam, sorry for the delay in replying. I found it when I was grocery shopping in London.

                          1. re: Pat Hammond
                            liu RE: Pat Hammond May 31, 2010 08:59 AM

                            It is sometimes available at British shops in the States, such as tea shops.

                        2. re: Pat Hammond
                          Pat Hammond RE: Pat Hammond Aug 7, 2006 02:52 PM

                          I did pretty much as I described above. A neighbor had a big fire going on his grill for two hamburger patties, so I sauntered over and asked if I could throw some chicken on after he was done. It turned out just great. The jalapeno addition really "kicked it up a notch" or two!

                        3. s
                          Simon Majumdar RE: Pat Hammond Aug 1, 2006 04:12 AM

                          I would add two suggestions

                          1) use it in a bread and butter pudding. Make crustless white bread sandwiches and cut into quarters diagonally. Lay pointy side up in a 1-2in deep baking tray. Sprinkle with currants and raisins soaked in sherry or brandy. Mix 1 1/2 pints of milk with the seeds from a vanilla pod or drops of good vanilla extract and two egg yolks. pour over the top

                          Place in a roasting tray and pour water in the tray so it comes half way up the side of your making dish and bake for around 40 mins in a medium oven (120c) or until it has set but the centre is still soft

                          Sprinkle with sugar and a brown under the broiler.

                          Grate a little fresh nutmeg on before serving with custard or, my own favourite, clotted cream

                          2) Use it as a layer in a trifle with layers of sherry soaked lemon sponge, fruit ( whatever you fancy ) thick custard, Roses and lots of cream

                          1. p
                            peppermint pate RE: Pat Hammond Aug 1, 2006 02:13 PM

                            Funny, I was just flipping through one of my "bills" cookbooks and there's a recipe for coconut bread that you bake in a loaf pan. It says to serve it sliced and toasted with lime marmalade. It looks really yummy. I'll post the recipe when I have more time.

                            1. s
                              Sherri RE: Pat Hammond Aug 7, 2006 03:48 PM

                              Pat Hammond, if you're intertested, I'll post a microwave citrus marmalade recipe on Home Cooking that is both easy & delicious -- also, never-fail.

                              2 Replies
                              1. re: Sherri
                                e
                                enjilico RE: Sherri Aug 7, 2006 08:33 PM

                                I'm very interested in the citrus marmalade recipe!

                                1. re: enjilico
                                  s
                                  Sherri RE: enjilico Aug 7, 2006 10:37 PM

                                  Home Cooking, I'll post right now.

                              2. f
                                Fleur RE: Pat Hammond Aug 8, 2006 03:10 AM

                                It is delicious on toast. I make a Lime Chicken with Lime juice, lime slices, and a 1/2 jar of marmelade for 3 whole chicken breasts, halved (6 pieces). Add the lime ingredients to your marinade , marinate a few hours, bake with remaining sauce on top.

                                1. g
                                  G Smith RE: Pat Hammond May 21, 2007 04:17 PM

                                  My family loves it on what they call Welsh pancakes. These are crepes spread with Roses Lime Marmalade and rolled up. Enjoy!

                                  1. s
                                    s.p.mayer RE: Pat Hammond May 5, 2008 11:03 PM

                                    Pat, Just wanted to let you know that I have been a fan of lime marmalade for the last ten years. It is OUTSTANDING on toast or biscuits. Just give it a try.

                                    Steve

                                    1. c
                                      clsnichols RE: Pat Hammond May 3, 2010 10:51 AM

                                      the lime marmalade is great in a recipe that I found when living in London many years ago - using it with a fino sherry as a glaze for veal shoulder chops. My husband still requests it!

                                      Show Hidden Posts