Why not treat yourself to a special breakfast with a little Whisky Marmalade.
A Very Special Whisky Marmalade:
1 kg Seville oranges
½ kg lemons
3 tablespoons of treacle
6 tablespoons of the finest Scotch Malt Whisky that you have
3 litres of water
3kg of preserving sugar
1. Wash the oranges and lemons and put in pan with water. Bring pot to the boil and simmer gently for about 3 hours until all fruit is very soft. Remove all fruit with slotted spoon and put in bowel to cool. When the fruit is cool enough to handle scoop out all fruit flesh and put back into pan and boil for a further 30 minutes.
2. Cut the orange and lemon peel into fine strips. Using a large sieve put the contents of the pan into a preserving pan if you have one (be very careful as this hot liquid could give you a very painful burn). Squeeze as much pulp as possible through a sieve. Add the peel, sugar and treacle. At this point you should put a couple of dishes (preferably tea plates or saucers into the freezer to assist with testing the setting of the marmalade).
3. Slowly bring this sticky liquid to the boil, continuing to stir to ensure all sugar and treacle is dissolved – if done slowly this could take about 10 minutes. To test the marmalade take your chilled dish and spoon a small amount onto the dish – leave for a moment and then push the marmalade with a spoon. If the surface of the marmalade has set and wrinkles on the top everything is going well. If you do not get the wrinkles then boil the marmalade for another 10 – 15 minutes.
4. Stir in the Whisky (don’t hold back – although suggested measurements are provided – I always put another glug in for good measure). Give the marmalade a good stir and leave to cool for 10 – 15 minutes. Prior to pouring the marmalade into sterilized jars (please be careful as this hot sticky liquid can really really burn) give the pan a really good stir. The easiest way to steralise the jars is to either put them in your dishwasher for a wash and steam or wash and the rinse with very hot water, but not boiling water and leave them to them dry – preferably use hot jars – another option is to warm them in the oven. Then all that is required is to cover with a disc of tissue paper and label. Hope you enjoy your delightful marmalade on toast or you could be like Paddington and make into sandwiches.
Warning, warning this marmalade has the effect of increasing your intake of toast and warm scones, together with having longer breakfast’s, what a hardship!!!!!