Whiskey marmalade

0
2740
Marmalade

Makes 4 jars

450g oranges
1 lemon, peeled and chopped
1.2l water
900g jam sugar
6 tbsp whiskey

  1. 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.)
  2. 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.
  3. Sterilise the jars by pouring boiling water into them. Allow to sit until the jam is ready.
  4. 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.
  5. Add the warm sugar to the mixture in the pot and stir until dissolved.
  6. 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.
  7. 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.
  8. Once set, allow the marmalade to sit in the pot for 15 minutes before bottling.
  9. 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