- Serves: makes 2.25kg
- Cook Time: 2 hours 15 minutes
- Prep Time: 30 minutes plus overnight soaking
- Effort: medium
- 450 g seville oranges
- 1.8 litres water
- 1.35 kg granulated sugar
- 4 tbsp lemon juice
- 6 tbsp whiskey
Tips and Suggestions
: To test for setting point, use a jam thermometer and boil until the temperature reaches between 105C. Alternatively, use the wrinkle test. Put a few saucers into the fridge or freezer. Spoon a little boiling marmalade onto the saucer, cool and then push with your finger. If the marmalade wrinkles as you push it with your finger, it has reached setting point.
1. Cut the oranges in half and remove the pips and most of the pith, and enclose them in a piece of muslin. Secure with string.
2. Squeeze the juice into a large bowl and set aside.
3. Cut the peel into shreds and place in a bowl. Cover with the water and add the muslin bag. Leave to soak for 24 hours, or overnight.
4. The next day, simmer the peel, water and muslin bag together for 2 hours or so, until the peel is tender. Discard the muslin bag.
5. Add the sugar, orange and lemon juice and stir over a low heat until the sugar has dissolved.
6. Raise the heat and boil rapidly for about 15 minutes, until the setting point is reached. A teaspoon of marmalade, when chilled for 5 minutes, should wrinkle slightly when you push your finger through the surface - see below for more details. Add the whisky to teh hot marmalade.
7. Allow the marmalade to cool slightly while in the pan. When it begins to firm-up, give it a good stir to make sure all the peel is distributed as the marmalade sets - this stops the peel dropping to the bottom of the jar and makes sure each jar has an almost equal amount of peel in it.
8. Spoon into jars and seal.
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