Orange and whisky marmalade

 

An old favourite of the Hawkins clan, homemade marmalade often adorns their morning toast. Sharon’s grandfather was particularly keen on the whisky-flavoured variety, and he would add it to the jar of any plain marmalades when her grandmother wasn’t looking!

			Ingredients 450g oranges 1.2 litres water 900g sugar 4 tablespoons lemon juice 2 teaspoons whisky

Method

1. Wash the oranges thoroughly to remove the wax coating and dry them.
2. Pour the water into a large non-aluminium cooking pan.
3. Cut the oranges in half, take out the pips and set them aside.
4. Squeeze the juice out of the oranges and add it to the water. Then cut them in half again and scrape the pith and pips into a large square of muslin.

Note: The pips and the pith are required to extract as much pectin from the fruit as possible – this is what makes the marmalade set.

1. Tie the muslin with string to form a bag, put it in the pan and tie the string to the handle.
2. Cut the peel into fine strips and put it in the water as well.
3. Allow it to soak overnight.
4. Simmer the peel in the water with the bag of pith and pips until it’s very soft, then take the bag out, squeezing as much of the juice back into the pan as you can.
5. Add the sugar and lemon juice and stir continually over a low heat until the sugar is dissolved.
6. Turn the heat up so that the mixture boils rapidly until it reaches setting point.
7. To test for setting point, spoon a little marmalade onto a chilled saucer, leave it for a moment, then push it with your finger. If the surface wrinkles, it is ready.
8. Take the marmalade off the heat and let it cool in the pan for about 15 minutes.
9. Skim any scum off the surface, and when it begins to stiffen, add the whisky and stir it through.
10. Spoon it into hot, sterilised jars and seal them with wax. When the jars are completely cold, put the lids on and store them away from sunlight.

It should keep unopened for six months, but should be used within six weeks of opening.