Recipe by John Challender
Chunky, old-country style marmalade like a ray of sunshine first thing in the morning. Added tang from the "wee dram" of Scots whisky! In January, when Seville oranges are available in our supermarkets, I make 6 - 10 batches of this marmalade. Why? Because I have a large following of friends who think it's the best orange marmalade they have eaten! I started making it a few years ago when my wife Peg attended a weekend-long quilting retreats and left me unsupervised. The 2003 vintage produced 90 X 250 ml jars.
Top Review by dazed.confused
i made this for my dad for his birthday, he absolutely loved it, he finished the last jar last week. I used navel oranges, as i was unable to get any sevilles, i think it just meant a sweeter marmalade, which dad didnt seem to mind. Everyone that tasted it loved it, and it looked absolutely gorgeous in the jar.
For one batch
- 6 seville oranges
- 1 lemon
- water, to cover fruit
- sugar, equal to volume of fruit
- cooking Scotch whisky
Directions See How It's Made
- Cut oranges and lemon in half, squeeze out the juice, remove and save all the seeds.
- Using a chef's knife, not a food processor or blender, slice the rinds, with fruit pulp still attached, into slivers, thick and thin and of the length you prefer.
- Place all the cut fruit and the juice into a large, stainless steel pot and add just enough water to cover.
- Place all the seeds in a cheesecloth bag and drop in the pot with the other ingerdients (I tie a string to the neck of the bag and tie an end to the pot handle, making sure the bag is submerged).
- Bring to a boil and immediately reduce heat and let simmer for about 2 hours Let cool over night.
- Next day, remove bag of seeds and squeeze out the liquid back into the pot.
- Place pot over heat and using your eye, add enough sugar to raise the level of the mixture to twice its original height, that is, if there are 6 inches of fruit in the pot, add white sugar until the pot has 12 inches of mixture in it.
- Bring to a boil, stirring constantly to avoid scorching and boil for at least 30 minutes until the marmalade will set when placed on a china a plate and cooled in the fridge for ten minutes.
- Pour at least 1/4 inch of cooking Scotch- your favourite- into clean preserving jars (I use Bell's when using a blend or Glenfiddich when using a single malt).
- Top each with marmalade.
- Add caps and lids to jars and place them into a boiling water bath for at least ten minutes then remove to cool.
- Make sure jars"snap" to confirm their seal.
- If you give any away to friends, they will be quick to return the empty jars and raves about your wondeerful marmalade!
- Great for breakfast on your favourite toast.
- Sorry if the quantities are a bit vague- might be a"guy thing".