John's Sunshine Marmalade

READY IN: 5hrs




  • 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".