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- Spiced Whisky Marmalade
Spiced Whisky Marmalade recipe
- Serves 3kg
- Intermediate
- Cook 3 hours 15 mins
-
370 Rating(s)
Ingredients
- 1 kg (2.2 lb) Seville oranges
- 1 lemon
- 2 kg (4.4 lb) preserving sugar
- 60 ml whisky
- 1 tsp Schwartz Mixed Spice
Combine tangy Seville oranges with spices and whisky for a delicious marmalade.
Method
Step 1
Wash and dry the oranges and lemon. Pour 2.4 litres cold water into a large preserving pan. Squeeze the juice from the oranges and lemon and add it to the pan. Reserve the pips and orange halves, but discard the squeezed lemon.
Step 2
Cut the orange halves in half again and scrape the pith and pips into a large square of muslin. Tie the muslin to form a bag. Add the bag to the pan, tie the string ends to the pan handle.
Step 3
Cut the orange peel into fine strips. Add to the pan and bring the mixture to the boil. Reduce the heat and simmer for 2 hours until the peel is very soft and the liquid has been reduced by half.
Step 4
Remove the muslin bag but squeeze as much juice back into the pan as possible. Add the sugar to the pan and stir over a low heat until the sugar has dissolved.
Step 5
Boil the mixture rapidly for 15 minutes. Remove the pan from the heat and spoon a little marmalade onto a chilled saucer. Leave for a few seconds and then push with your finger. If the surface wrinkles the marmalade is ready. If not, boil for a further 5 minutes.
Step 6
Remove the marmalade from the heat and allow it to settle for 15 minutes. Remove the scum with a flat spoon and then stir in the whisky and Mixed Spice. Spoon into prepared jars. Cover with a wax disk. Cover the jar when cold and store.
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