Orange and Whisky Marmalade

 

 

 

3 lbs Oranges

1 ½ pints Water

1 level tsp bicarbonate of Soda

5 lbs Sugar

A small knob of butter

1 Bottle of Certo

2 tbsp of Whisky

 

 

 

1.         Wash the fruit and remove the skins in quarters using a sharp knife.

 

2.         Shave off and discard about half the white pith.

 

3.         Shred the peel very finely and place in a pan with the water and

bicarbonate of soda.

 

4.         Bring to the boil and simmer, covered, for about 10 minutes stirring

occasionally.

 

5.         Chop the peeled fruit, discarding the pips and tough membrane.

 

6.         Add the pulp and juice to the cooked peel and simmer, covered for a

further 20 minutes.

 

7.         Put the sugar and 3 pints of prepared fruit into a pan making up the

quantity with water, if necessary.

 

8.         Heat gently, stirring occasionally, until the sugar has dissolved.

 

9.         Add a small knob of butter, bring to a full rolling boil and boil rapidly for

5 minutes. Remove from the heat and stir in the Certo and whisky.

 

10.       Stir and skim alternatively for 7 minutes to cool and prevent the fruit

floating.  Pot and cover in the usual way.

 

NOTE; It is not necessary to use Seville oranges for this recipe.