Any Chance of Seconds

Whisky Marmalade

May 26, 2009 at 6:56 pm | Posted in Breakfast | 1 Comment

1kg Seville oranges      
1 un-waxed lemon
2kg preserving sugar              
75ml whisky

Utensils :-   Large wide pan          
or preserving pan
Large square of muslin
Kitchen string
4 saucers placed in freezer       
Slotted spoon
8 – 10 clean jars        
Pack of jam pot covers 

1. Wash the oranges and lemon and dry with a clean tea towel. Pour 2 litres of cold water into a large wide pan or preserving pan. Squeeze the oranges and lemon and add the juice to the water. Reserve the pips and orange rind, but discard the squeezed lemon.
2. Cut the oranges in half again and using a metal dessert spoon, scrape the pith and pips into the centre of a large square of muslin. Tie the muslin with kitchen string to form a bag. Add to the pan and tie the string to the pan handle to make it easier to remove later.
3. Cut the orange peel into strips, chunky for coarse and thinner for fine shred. It is easier if you place two pieces on top of each other and use a very sharp knife. Add to the pan and bring to the boil, then reduce the heat and simmer uncovered for 2 hours until the peel is very soft and the liquid reduced by about half. Remove and discard the bag with the pips and pith, squeezing as much juice as possible back into the pan using the back of a wooden spoon.
4. Preheat over to 160°C, gas mark 3. Ensure the jars are clean and free from cracks and chips. Place the jars on their sides in the oven for 10 minutes, and then turn the oven off leaving the jars inside until you are ready to pot.
5. Add the sugar and stir over a low heat until it has dissolved. Increase the heat and boil rapidly until it reaches setting point. This usually takes about 15 minutes. To test, remove pan from the heat and spoon a little onto a chilled saucer. Allow to cool for a few seconds and then push with your finger. If the surface wrinkles it is ready. If not, boil for a further 5 minutes and test again. Leave the marmalade to settle for 15 minutes, and then skim off any scum from the surface.
6. Stir in the whisky and pot into warm clean jars. Place a waxed disc on the top immediately. When cold cover, label and date.     
7. Store the jars in a cool dry place away from direct light. The marmalade will keep for up to 1 year.