Homemade Orange Marmalade
Homemade marmalade is such a nice treat to spread all over a golden piece of toast. Here's a foolproof recipe so you can start making batches of your own! Our secret? A tiny bit of whiskey to the mix. It adds a little kick that Grandads out there will love.
- 500 g oranges
- 1 lemon
- 1 l water
- 1 kg preserving (or jam) sugar
Prepare The Oranges
Pour the water into a saucepan.
Halve the oranges and the lemon and squeeze the juice into the pan through a fine sieve to catch any pips or pith.
Cut the squeezed halves into small shreds with a sharp knife, keep the pieces as small as you can since these are eaten in the final marmelade.
Add the shredded peel into the water and juice mixture and heat to a boil.
Simmer gentle for 90 minutes with a lid to avoid too much water evaporating, you might need to top up a splash more water after an hour if it’s reducing too much.
Put a plate into the freezer to chill for later.
Add the preserving sugar, stir and heat slowly to a simmer again to dissolve the sugar.
Cook the sugar for a further 10-15 minutes over a slightly higher heat until you get the consistency you want… check using the cold plate to quickly cool some down to see how firmly it sets.
Cool And Serve!
Transfer the marmalade into clean jars and seal them.
Allow to cool completely before using the marmalade.
**If you are adding whiskey do it right at the end when you’re happy with the consistency and then cook a bit longer to boil off the extra water and alcohol you’ve added, leaving behind the flavour. Add no more than 50ml!
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