Marmalade recipe
My recipe was passed down by someone’s late nanny called Joan to Jonathan Franklin in Suffolk, to me, so it’s been tried and tested many a season. It’s a recipe for whisky marmalade, which works wonders with sausages, but you can omit the whisky if you want to keep things simple. Whichever you opt for the result will be a little taste of heaven - or rather Marmalade Skies.
Ingredients
- 10 lbs Seville Oranges
- 2 Unwaxed organic lemons - Juice only
- 3 kg White sugar (for a variation mix with some muscovado or molasses sugar)
- 2 l Water
- 8 tbsp Whisky
Details
- Cuisine: British
- Recipe Type: Accompaniment
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 180 mins
- Serves: 10
Step-by-step
- Make sure you have a good solid pan with a thick base like a Le Creuset `Marmite a Confitures'
- Cut the oranges and lemons in half, place in pan, and cover with water so that all the fruit is submerged.
- Simmer/boil until skin of fruit is soft - probably 3/4 to 1 hour.
- Drain and save fruity water from pan on one side.
- Scoop the middle of the oranges and lemons into a bowl and sieve pulp to get rid of pips. Place to one side.
- Slice the now soft skin of the oranges into the thickness and length you prefer for taste and texture, omitting lemon skin as it can discolour.
- Put skin slices and all the pulp back into the pan. Add about half the fruity water. Add sugar.
- Bring slowly to the boil and then simmer, stirring frequently for about 2 hours, or until the consistency is jam-like when you put a sample on a cold plate and not runny. You should never leave your marmalade as you run the risk of burning.
- When satisfied with consistency, take off heat and add whisky, stirring vigorously. The mixture will bubble and smell delicious as the alcohol steams off.
- Once cool bottle up in Le Parfait preserving jars, putting a special grease-proof film on top of the marmalade surface before screwing lid on tight.
- Finally - eat all of your marmalade yourself or give to very special friends.
Special equipment: