cookery school

Orange Marmalade with Whisky

Ingredients

1kg(2lb) Seville Oranges
3 litres(5 pts) water
1 lemon or 1/2 tsp citric acid
2kg(4lb) preserving sugar
150ml(1/4pt) whisky

Serves: Makes 6-8 Jars
Prep time: 10 mins
Cook time: 3 hours

Method

1.Rinse the fruit and wipe dry.Cut and de-pip the oranges and lemon(if used).Tie the pips in a muslin bag.
2.Cut the fruit into slices and place in a preserving pan with the water.Add the citric acid(if used)and the bag of pips,which will help the marmalade set.Stand overnight.
3.Next day,bring the fruit and the water to the boil and simmer slowly for about 1 hour or until the rind is tender.Remove the bag of pips and add the sugar,stirring until dissolved.Boil briskly for about 1-1 1/2 hours or until the marmalade is on the point of setting.(Test by placing a spoonful of the hot marmalade on a cold plate.It will set after a few minutes if cooked to the correct degree.)
4.Add the whisky.Re-boil for 15 minutes and repeat the test.The mix should set when cold.Pot and cover immediately.