Adding whisky to an orange marmalade, just before potting, gives it a fantastic warmth and flavour, and makes it a great marmalade to be used in a steamed sponge pudding, served with custard.
Orange & Whisky Marmalade Recipe
Makes about 2.25 Kg of marmalade to pot.
Keep the pips from citrus fruit, as this adds the extra pectin needed for the marmalade to set. Put them in a tied muslin cloth bag, made from a small square of cloth, as this helps remove them. And stirring marmalade, after leaving it stand for a few minutes, and before potting, distributes the fruit rind evenly as the preserve begins to set.
- 900g Seville (Temple) oranges
- 1 lemon (juice and pips)
- 1.2 litres water
- 1.5 Kg granulated sugar (warmed)
- 60ml (4 tbsp) whisky
Scrub the oranges and lemon and cut them in half. Squeeze the orange and lemon juice into a large preserving pan, over a sieve to catch and reserve the pips. Place the pips, and any white membranes, into a small square of muslin cloth (to make a bag) tie it to seal, and add this to the juice in the pan.
Using a sharp knife thinly slice the orange rind (not the lemon) into small strips, and put them into the pan along with the water. Bring this up to the boil, then cover, and simmer for 2 hours, until the citrus rind is very tender.
After 2 hours remove the muslin bag from the pan, leave to cool, then squeeze it over the pan to release any juice and pectin. Add the sugar, then stir over a low heat, until the sugar has dissolved. Increase the heat and boil for 10 minutes, or until the setting point is reached (105°C/220°F).
Remove the pan from the heat, and skim off any scum and impurities from the surface, using a slotted spoon. Stir in the whisky, then leave to cool for 5 minutes. Stir and pour the Whisky Marmalade into warmed sterilized jars. Seal, then label when cold. Store in a cool dark place.