Orange Whisky Marmalade
I always make this before Christmas so I can put it in nice jars and give them for presents, I also keep some for us as it's so delicious! (BBC Good Food recipe)
Makes about 1.5 kg ( just over 3lb) I double the quantities as I wanted more!
6-8 small oranges (weighing approx 550g)
Juice of 1 lemon
1.4 litres water
1.1kg granulated sugar
60ml whisky
1. To sterilise the jars I wash them in the dishwasher then rinse the jars under the tap, leave them wet and arrange them on a oven tray, then put them in a warm oven for 5-10 minutes (they should come out dry). Put a clean saucer in the fridge for later.
2. Slice the oranges in half. Using a metal spoon scoop out the flesh over a bowl to collect any juice, leaving the pith behind. Reserve the shells.
3 Put the flesh, juice and pips in a food processor and blend until smooth.
4. Push the puree through a sieve into a preserving pan or large heavy based saucepan.
5. Scoop out as much of the pith from the shells as possible. Slice the rind into very thin matchstick strips and add these to the sieved flesh in the pan.
6. Pour in the lemon juice and water .
7. Bring to the boil. Reduce the heat and simmer for 1-1.5 hours until the rind is very soft and the mixture has reduced by half.
8. Over a low heat, add the sugar and stir until it has dissolved. Boil for about 10 minutes, skim off any froth on the surface. Then add a good slug of whisky (I used about 60ml)
9. After boiling, spoon a little of the marmalade onto the cold plate and place in the fridge. When cold, it should wrinkle when pushed with a finger. If this does not happen, boil again for a further 5-10 minutes and test again.
10. Allow marmalade to cool slightly then pour into the sterilised jars, cover immediately and when cold store in a cool dry place
