Dark Chunky Whisky Marmalade Recipes

Steps:

• Place all the fruit, whole, in a large saucepan. I use my stock pan for this. Cover with water, approximately 5 pints and put a heat proof dish over the top to ensure the fruit stays under the water. Leave the fruit overnight or for approximately 12 hours.
• The following day heat the water and simmer for approximately 2 ½ hours or until the grapefruit is very soft and squishy. If any of the grapefruit have split it means they are ready. Leaving the water in the pan, remove the lemons from the water, place on a lipped dish (I use a glass pie dish for this) and roughly chop up. Place all the chopped lemons, including pips etc, in a muslin square or muslin bag. Retain any juices in the bottom of the pie dish or pour them back into the pan.
• Remove the grapefruit and cut into quarters. Gently scrap off the pith and pips and put in the muslin with the chopped lemons. Roughly chop the grapefruit peel. At this stage I pour the water into my maslin (preserving) pan, although you can continue to use the same saucepan if you wish.
• Tie up the muslin with the lemons, pith & pips in to the inside of the pan with the water in. Add the chopped peel and any juices to the water. Bring the water to a simmer for about 10 minutes.
• Lower the heat, remove the bag and place in a bowl. Add all the sugar and stir constantly until it has all dissolved. If you are not sure if it has dissolved continue stirring for another couple of minutes. Take the muslin with the lemons in and hold over the pan. Squeeze the muslin to get out any juices and pectin. Pectin is a white'ish sticky substance. I wear clean rubber gloves when doing this part. Once fully squeezed you can discard the muslin.
• Bring up the heat under the pan until the marmalade has reached a rolling boil. I then gently lower the heat until it is just boiling. Boil for 15 minutes - do not stir. You do have to keep an eye on the pan at this stage as if you have the heat too high the marmalade can boil over.
• After 15 minutes, remove from heat and test for setting point on a cold plate. This picture is of a different marmalade, but it shows you what any jam or marmalade looks like once setting point has been reached. If setting point has not been reached return to heat and boil for another 5 minutes.
• Once setting point has been reached pour in the whisky and stir well. Pour into sterilised jars, put on the lids firmly, but do not over tighten and leave to cool fully before labelling. See my 'recipe' for "Preserving equipment & how to sterilise jars and lids"
• NOTE: If you are unable to get hold of dark muscovado sugar, use normal dark soft brown sugar and add a couple of tablespoons of treacle (dark molasses). If you are unable to obtain jam sugar use normal granulated sugar and add ½ a bottle of liquid pectin about 5 minutes before you test for setting in step 6.

Steps:

• Wash the oranges and put in a large pan with the water and lemon juice. Bring to the boil, partly cover and simmer for 21/2 hours, until the oranges are very soft. Remove from the heat and scoop the oranges out into a large bowl. When they are cool enough to handle, cut them in half and scoop the flesh and seeds back into the pan using a dessertspoon. Bring back to the boil and simmer uncovered for 30 mins.
• Meanwhile cut the orange peel into strips(either using a sharp knife or knife and fork for a chunkier style). Press the contents of the pan through a sieve into a preserving pan, pressing though as much pulp as possible. Add the peel, sugar and treacle or molasses to the pan. Put a couple of saucers in the freezer.
• Bring slowly to the boil, stirring to dissolve the sugar, then raise the heat and boil rapidly until setting point is reached. This should take around 6-10 mins. To test this turn off the heat under the marmalade, take a saucer out of the freezer and spoon on a little blob of marmalade. Leave for a moment, then push the marmalade with your finger. If the surface wrinkles it is ready, if not boil for a few more minutes and test again.
• Stir the whiskey into the marmalade, then leave it to cool for 10 mins. Give it a stir to distribute the peel, then spoon into clean warm jars(put them through the dishwasher and leave to dry or wash and drain, then wash well, then warm in the oven for 10 mins) cover and label.

Steps:

• Place the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/ 4 pints water. If this is not enough to cover the fruit, put it in a smaller pan. If necessary, weight the oranges with a heat-proof plate to keep them under the water. Bring to the boil, cover and simmer very gently for about 2 hours, or until the peel can be pierced easily with a fork.
• Warm half of the white and dark sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return the cooking liquid to the pan. Leave the oranges to cool until they are easy to handle, then cut them in half. Scoop out all the pips and pith and add these to reserved orange liquid in the pan. Bring to the boil for 6 minutes then strain this liquid through a sieve into a bowl, pressing the pulp through with a wooden spoon; the result is high in pectin, which helps to ensure the marmalade has a good set.
• Pour half this liquid into a preserving pan. Cut the peel into chunky shreds, using a sharp knife. Add half the peel to the liquid in the preserving pan with the warm white and dark muscovado sugars. Stir over a low heat until all the sugar has dissolved, then bring to the boil and bubble rapidly for 15-25 minutes until setting point is reached. Stir in half the whisky.
• Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and to allow the peel to settle, then pot in sterilised jars, seal and label. Repeat for the remaining batch.