Dark Muscovado and Whisky Marmalade

When Louis, my friend visited my place in India from far across the globe; where love is no end which is Spain, she brought a flavorful gift for me. It was canned up with love till it drenched in jelly oozing warmth. Dark Muscovado and Whisky Marmalade, it was wellie wobbling like a belly and it was kinda smelly. The word appears to go, back to jelly.

Dark Muscovado and Whisky Marmalade, it was wellie wobbling like a belly and it was kinda smelly. The word appears to go, back to jelly.

Print
Dark Muscovado and Whisky Marmalade
Prep Time
1 hr
Cook Time
1 hr 15 mins
Total Time
2 hrs 15 mins
 

When Louis, my friend visited my place in India from far across the globe; where love is no end which is Spain, she brought a flavorful gift for me. It was canned up with love till it drenched in jelly oozing warmth. Dark Muscovado and Whisky Marmalade, it was wellie wobbling like a belly and it was kinda smelly. The word appears to go, back to jelly.

Course: Canned Foods
Cuisine: Spanish
Calories: 90 kcal
Ingredients
  • 2 Lemon juices
  • 2.8 lb (1.3 kg) Seville orange
  • 5 lb (2.25 kg) Granulated or preserving sugar
  • 1 lb (450 gram) Dark muscovado sugar
  • 5 fl oz (150 ml) Whisky
  • 68 fl oz (2 liters) Water or 4 pints water
Instructions
  1. Place the whole oranges and lemon juice in a large pan and cover it with 68 fl oz (2 liters) or 4 pints water an bring to the boil

  2. Cover and simmer it for about 2 hours or until the peel of the oranges can be pierced easily with the fork.

  3. Now warm half of the granulated sugar and muscovado sugar in a very low oven.

  4. Now pour off the cooking water from the oranges into a jug and tip the oranges into a bowl.

  5. Now return the cooking liquid back to the pan.

  6. Leave the oranges to cool until they are easy to handle.

  7. Then cut them into halves.

  8. Scoop out all the pips and pith and add this to reserved orange liquid in the pan.

  9. Then boil it for 6 minutes.

  10. Now strain this liquid through a sieve into a bowl, pressing the pulp through with a wooden spoon.

  11. NOTE

    This will ensure that the marmalade has a good set.

  12. Pour this half liquid into a preserving pan.

  13. Then cut the peel into chunky shreds using a sharp knife.

  14. Now add half the peel to the liquid in the preserving pan with the warm white and dark muscovado sugar.

  15. Stir it over a low heat until all the sugar gets dissolved and then bring to the boil and let it bubble rapidly for 15 to 25 minutes.

  16. Then stir in half the whisky.

  17. Now take the pan off the heat and skim any scum from the surface.

  18. Then leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle.

  19. Now put it in a sterilized jar and seal it.

  20. Repeat the same process for the remaining batch.

SERVE
  1. Once the marmalade is set, you are ready to serve.

OUR DINE TABLE
  1. You can serve this marmalade by spreading on bread, Toast, Tacos or simply lick your finger. It is sweet and fresh and can be a great accompaniment for kids.

Spread the love
Save to Recipe Book

Nutrition Details

CategoryAmount
Calorie 90
Potassium 19 mg
Carbohydrate 20 g
Sugar 22 g
Dietary Fiber 0.2 g
Calcium 5 %
Article Tags:
· · ·
Article Categories:
Canned Foods

Leave a Comment

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..