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Home made Whisky Marmalade with suspended orange and clemantine rind from Supper in the Suburbs
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4 from 3 votes

Whisky Marmalade

Celebrate seasonal citrus fruits with this boozy marmalade recipe!
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Course: Breakfast
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: clementines, granulated sugar, oranges, whisky
Servings: 48 portions
Calories: 133.83kcal
Author: Emma

Equipment

  • 3 x 700ml jars or 5 x 450ml jars

Ingredients

  • 1 kilograms oranges
  • 6 clementines
  • 1250 millilitres water
  • 750 millilitres whisky
  • 1 kilograms granulated sugar

Instructions

  • Place the fruit (still whole) in a large pan with the water.
  • Weigh them down with a heat proof plate or pan lid so that they are fully submerged.
  • Bring the water to the boil, cover the pan and simmer for 2 hours or until the oranges and clementines are very soft.
  • Take the oranges and clementines out of the plan and place them on to a cooling rack. (Do not throw away the water at this stage).
  • Once the fruits are cool enough to touch, cut them in half and remove any pips, fibrous bit of membrane and any bitter pith.
  • Retain the juice in a jug for later.
  • Add the pith back into the pan along with the cooking liquid and simmer uncovered for 15 minutes.
  • Meanwhile cut the peel into thin strips (as thin as you like).
  • Strain the cooking liquid into a heavy bottomed preserving pan or sauce pan making sure to remove all of the pith from the cooking liquid.
  • Squeeze the pitch to make sure you've got as much pectin out as possible (this will help it set).
  • There should be roughly 1 litres of water left, top it up with water as necessary then add the whisky.
  • Add the sliced peel and juice to the pan along with the sugars.
  • Stir over a medium heat until the sugar has dissolved.
  • Bring to the boil and boil rapidly for about 8 - 15 minutes for the perfect set.
  • To test for the correct set, turn the heat off and spoon a little of the marmalade onto a cold plate (make it cold quickly by popping in the freezer). Leave the marmalade for a few minutes to see if it sets.
  • If not, boil the marmalade for a few more minutes and test again until it has a jelly.
  • Using a spoon, skim off any scum that appears on the surface.
  • Leave the marmalade to cool for 15 minutes while steralising your jars.
  • To steralise your jars, either by put them in the dishwasher or washing them with soapy water and leave them to dry in the oven, or use food safe steralising powder.
  • Once the marmalade has cooled slightly pour into your jars.
  • Screw on the lids tightly and allow to cool, they will "pop" when they are sealed air tight.

Nutrition

Calories: 133.83kcal | Carbohydrates: 24.4g | Protein: 0.27g | Fat: 0.04g | Saturated Fat: 0.01g | Sodium: 1.6mg | Potassium: 54.65mg | Fiber: 0.66g | Sugar: 23.6g | Vitamin A: 46.88IU | Vitamin C: 15.6mg | Calcium: 12.1mg | Iron: 0.05mg