Makes 4 jars
1 lemon, peeled and chopped
900g jam sugar
6 tbsp whiskey
- Using a sharp knife, peel the skin of the oranges and cut the insides into sections. Remove any pith from the skins, as it can give a bitter taste, and chop the peel into small pieces. (If you don’t like bits in your marmalade you can leave out that step.)
- In a large pot, combine the cut oranges, peel, lemon and water. Boil the mixture and then reduce to a simmer. Simmer for two hours until the peel is soft.
- Sterilise the jars by pouring boiling water into them. Allow to sit until the jam is ready.
- Place the jam sugar on a tray in a warm oven and allow to warm slightly for two minutes. If you leave the jam too long it will burn.
- Add the warm sugar to the mixture in the pot and stir until dissolved.
- Increase the heat and bring to a rolling boil rapidly to bring it to its setting point; this should take 5-10 minutes. Gently stir in the whiskey.
- You can check the if your jam is set by clipping a sugar thermometer to the side of the pot; the jam is set at 105˚C. You can also check for setting point using the “wrinkle” test. Before cooking the jam, put 3-4 small heatproof plates in the freezer. To test, carefully spoon a little jam onto one of the cold plates. Push the blob of jam with your finger; if the surface of the jam wrinkles, then it has set. If it is still quite liquid, then return the pan to the heat and boil for a few more minutes.
- Once set, allow the marmalade to sit in the pot for 15 minutes before bottling.
- Pour out the water from the jars and dry with kitchen paper. Pour the jam into the jars. Top each jar with a circle of wax paper and seal with a lid. Label the jars to keep a record of when they were made.
Per Serving 238kcals, 0g fat (0g saturated), 59.9g carbs (59g sugars), 0.3g protein, 0.8g fibre, 0g sodium