ORANGE AND WHISKEY MARMALADE


Ingredients

3 lb (1.4kg) Oranges
1 1⁄2 Pints (850ml) Water
1 level tsp bicarbonate of Soda
5 lb (2.2kg) Sugar
2 tbsp of Whiskey
1 Bottle of Certo

oranges


Method
  • Wash the fruit and remove the skins in quarters using a sharp knife.
  • Shave off and discard about half the white pith.
  • Shred the peel very finely and place in a pan with the water and bicarbonate of soda.
  • Bring to the boil and simmer, covered, for about 10 minutes stirring occasionally.
  • Chop the peeled fruit, discarding the pips and tough membrane.
  • Add the pulp and juice to the cooked peel and simmer, covered, for a further 20 minutes.
  • Put the sugar and 3 pints (1700ml) of prepared fruit into a pan making up the quantity with water, if necessary.
  • Heat gently, stirring occasionally, until the sugar has dissolved.
  • Add a small knob of butter, bring to a full rolling boil and boil rapidly for 5 minutes.
  • Remove from the heat and stir in the Certo and whiskey.
  • Stir and skim alternately for 7 minutes to cool and prevent the fruit floating. Pot and cover in the usual way.

MAKES 7-8lb OF MARMALADE