Dundee Orange Marmalade

Recipe by Janice Gill
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 10 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the fruit and place in a large pan.
  • Add water and cover.
  • Bring to a boil, reduce heat and simmer until fruit is soft.
  • Let stand until fruit is cool enough to handle.
  • Remove fruit from cooking water and cut each orange and lemon in half.
  • With a spoon remove pips and pith and return them to the juice.
  • Simmer for 25 minutes, then strain and discard pips.
  • Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer.
  • Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached.
  • To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly.
  • Pour into sterilized jars and add 1 Tablespoon whisky to each jar.
  • Seal with parrafin and cover.
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