A delicious combination that makes an excellent gift for Scotch lovers. The recipe also works well with rum or brandy.
MAKES ABOUT: 6 pounds, 8 ounces (10 cups) PREPARATION TIME: 45 minutes, plus 15 minutes cooling COOKING TIME: 2¼ hours
2 pounds, 4 ounces Seville oranges (bitter oranges)
juice of 2 lemons
10 cups granulated sugar
⅓ cup Scotch whisky
1 Cut the oranges in half and squeeze out the juice and seeds. Tie the seeds, and any extra membrane that has come away during squeezing, in a piece of cheesecloth.
2 Either by hand or using the shredding attachment of a food processor, slice the orange peel, with its pith, into thick, chunky shreds.
3 Put the orange juice and peel, lemon juice, cheesecloth bag and 10 cups water in a preserving pan and slowly bring to a boil. Reduce the heat and simmer gently about 2 hours until the peel is really soft and the liquid reduced by about half.
4 Remove the cheesecloth bag from the pan and let cool 5 minutes before squeezing it well and allowing the juice to run back into the pan. Discard the bag.
5 Add the sugar to the pan and stir until completely dissolved. Bring to a boil and boil rapidly about 15 minutes, or until setting point is reached. Test for a set either with a candy thermometer (it should read 221°F) or put a teaspoon of the marmalade onto a cold saucer and let cool a few minutes. If it wrinkles when you push it with your finger, then it is ready to use.
6 Meanwhile, sterilize enough jars in the oven so that they are ready to use (see page 14).
7 Remove the pan from the heat and skim with a slotted spoon to remove any scum. Stir in the Scotch. Let cool 15 minutes (this will help to prevent the peel from rising in the jars).
8 Ladle the marmalade into the warmed, sterilized jars and cover immediately with sterilized lids. Label and store in a cool, dry, dark place. Refrigerate after opening.
Emma’s tip If you like a dark, traditional marmalade, add 2 tablespoons treacle (or molasses), or replace ½ cup of the granulated sugar with dark brown sugar.