I prepare this marmalade over 2 days, to allow the pectin to develop.Looking at the ingredients- the sugar content seems high.It is important to have enough sugar to counter the bitter orange taste.
Day 1. Wash the fruit, cut in half and
squeeze out the juice.
These are such a pretty orange and fragrant too.
Remove the membrane with a spoon, put with the pips and tie them in a piece of muslin
Slice the peel finely or coarsely, depending on how you like your marmalade
Put the peel, orange and lemon juice, bag of pips and water into a non-reactive bowl or saucepan overnight.
Day 2 bring everything to the boil and simmer gently for about 3 hours until the peel is really soft and the liquid is reduced by half. Squeeze all the liquid from the bag of pips and remove it.
Add the warmed sugar and stir until all the sugar has been dissolved. Increase the heat and bring to a full rolling boil rapidly until setting point is reached 5-10 minutes approx.
The peel must be absolutely soft before the sugar is added, otherwise when the sugar is added it will become hard and no amount of boiling will soften it.
Test for a set, either with a sugar thermometer (it should register 105C),or with a saucer. saucepan for 15 minutes before bottling to prevent the peel from floating.
Place marmalade on a cold saucer & cool for a few minutes. If it wrinkles when you push it with your finger,it’s done. Allow it to cool for 15 minutes before bottling to avoid peel from floating.
Add 6 tablespoons of whiskey to the cooking marmalade just before bottling
Pot into hot sterilised jars. Cover immediately and store in a cool dry dark place. Enjoy this with bread, scones or as part of a glaze on duck, pork or chicken.
- 900.0g Seville Orange
- 2.2l Water
- 1.0 Lemon
- 1.8kg Raw Sugar
- 6.0Tbsp Bourbon Whisky