Monday, March 5, 2007

Irish Whiskey Marmalade

Recipe makes 3.6-4.5kg/8-10lbs (Isn't it funny to weigh marmalade in lbs? Maybe I don't make enough canned items.)

-1.3kg/3lb Seville oranges
-Juice of 2 large lemons
-2.75kb/6lb/13.5 cups sugar, warmed
-about 300ml/.5 pint/1.25 cups Irish whiskey (It is also quite good with a small batch bourbon, even one such as Knob Creek tastes quite good)

+Scrub the oranges using a nylon brush and pick off the disc at the stalk end. Cut the oranges in half and squeeze the juice, retaining the pips. Quarter the peel, cut away and reserve any thick white pith, and shred the peel - thickly or thinly depending on what you prefer.
+Cut up the reserved pith roughly and tie it up with the pips in a square muslin (cheesecloth) using a long piece of string. Tie the bag loosely, so that the water can circulate in the bag during cooking and will extract the pectin from the pith and pips. Hang the bag from the handle of the preserving pan.
+Add the cut peel, strained juices and 3.5litres/6pints/15cups water to the pan. Bring to the boil and simmer for 1.5-2 hours, or until the peel is very tender (it will not soften further after the sugar has been added.)
+Lift up the bag of pith and pips and squeeze it out well between two plates over the pan to extract as much pectin as possible. Add the sugar to the pan and stir over a low heat until it has completely dissolved.
+Bring to the boil, and then hard boil for 15-20 minutes or until set. To test, put a spoonful of marmalade onto a cold saucer. Allow to cool slightly, and then push the surface with finger. It is set if skin has formed. If not, boil longer.
+Skim, if necessary, and leave to cool for about 15 minutes, then stir to redistribute the peel. Divide the whiskey among 8-10 warmed, sterilized jars and swill it around. Using a small heat proof jug, pour in the marmalade.
+Cover and seal while still hot. Label when cold, and store in a cool, dark place until required. The marmalade will keep well for at least 6 months.

I realize now that I was mistaken about the pouring over of the whiskey. You actually pour the marmalade into the whiskey, but the results are about the same. Enjoy!


Aidan said...

Hugo, maybe if you are in Chicago again, you can Mike can come over and we can make marmelade together. We could knit while it cools.

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