Orange and Whisky Marmalade
Seville oranges are a bitter orange which make the best marmalade. They are only in season for a short time at this time of year, so why don't you have a go at making your own preserve this year?
Ingredients
900g (2lb) Seville oranges
Juice and pips 1 large lemon
1.2 litres (2 pints) water
1.5kg (3lb 6 oz) granulated sugar
4 tablespoons of whisky (optional)
Method
Scrub the oranges well, then place them in a jam pan with the water and simmer gently for approximately 2 hours until the peel is soft. Remove the fruit from the pan, reserving the cooking liquid.
When cool enough to handle, cut the fruit in half. Scoop out all the pips into a small saucepan. Add the lemon pips and cover with another 300ml (1/2 pint) water and simmer for 10 minutes. Leave to cool, then strain this liquid into the jam pan, making sure you press out all the liquid from the fruit in the sieve.
Meanwhile cut up the cooked fruit into shreds. Put it in the jam pan with the lemon juice and sugar and stir over a low heat until the sugar has dissolved. Skim off any scum that forms, using a slotted spoon.
Bring to the boil and boil rapidly for 10 minutes until setting point is reached (105*) or if the surface of a small portion wrinkles a minute after being placed on a cold plate. Boil longer if necessary.
Remove from heat then skim off any more scum that forms, using a slotted spoon. Add a small knob of butter and stir until melted. Stir in the whisky.
Allow to cool for 5 minutes before stirring to distribute the peel. Then pot up into warm sterilised jars. Screw on lids immediately. Label when cold.
January 2016
Ingredients
900g (2lb) Seville oranges
Juice and pips 1 large lemon
1.2 litres (2 pints) water
1.5kg (3lb 6 oz) granulated sugar
4 tablespoons of whisky (optional)
Method
Scrub the oranges well, then place them in a jam pan with the water and simmer gently for approximately 2 hours until the peel is soft. Remove the fruit from the pan, reserving the cooking liquid.
When cool enough to handle, cut the fruit in half. Scoop out all the pips into a small saucepan. Add the lemon pips and cover with another 300ml (1/2 pint) water and simmer for 10 minutes. Leave to cool, then strain this liquid into the jam pan, making sure you press out all the liquid from the fruit in the sieve.
Meanwhile cut up the cooked fruit into shreds. Put it in the jam pan with the lemon juice and sugar and stir over a low heat until the sugar has dissolved. Skim off any scum that forms, using a slotted spoon.
Bring to the boil and boil rapidly for 10 minutes until setting point is reached (105*) or if the surface of a small portion wrinkles a minute after being placed on a cold plate. Boil longer if necessary.
Remove from heat then skim off any more scum that forms, using a slotted spoon. Add a small knob of butter and stir until melted. Stir in the whisky.
Allow to cool for 5 minutes before stirring to distribute the peel. Then pot up into warm sterilised jars. Screw on lids immediately. Label when cold.
January 2016