Chunky Marmalade with Whisky
About 20 years ago I made this Marmalade with my Mum to take to the market we sold out in a very short time.
I found the recipe and decided to make some to surprise MUM for Mother’s day. ssshhh
1.2 kg of Seville Oranges
3 Sweet oranges
3 Litres of water
2.7 kg granulated sugar
1 Tbsp black treacle
6 tbsp. whisky
Thoroughly wash all oranges and lemons and place them whole in a large preserving pan. Add the water and cover the pan and simmer gently over a low heat until the skin of the fruit pierces easily with the point of a knife and the fruit feels tender. This may take up to a hour.
Remove from the heat and leave to cool.
Take each fruit out and roughly cut up being careful to scrape out and save the pips. Put the pips back into the cooking liquid and put the chopped fruit into a separate bowl.
Place the pan on a high heat and boil the cooking liquid until it has reduced by half.
Strain the reduced cooking liquid into a preserving pan, add the chopped fruit and slowly bring back to the boil. Stir in the sugar and black treacle and boil rapidly for about 20 minutes. Drop a teaspoonful of marmalade onto a saucer to see if it sets. If not quite ready, boil the mixture again for another minute or two. As soon as the setting point is reached, take the marmalade off the heat.
Pour into hot, sterilized jars taking a small spoon stir a tablespoonful of whisky into each. Seal immediately. The marmalade can be eaten immediately but will keep for a year or more unopened. Once opened use within two months.