- 1.3kg Seville oranges
- 1 tsp of salt
- 2 lemons , juice only
- 2.7kg granulated sugar
- 200g stem ginger, finely chopped
- 6tbsp Whisky
- Scrub the oranges and put them whole into a large preserving pan with 2.4ltrs of water and the salt. Cover with a lid and simmer the fruit gently until soft and the peel can be easily pierced with a fork.
- Reserve the liquid and halve the fruit, scooping out the pith and pips and putting this into a small saucepan. Add another 300ml of water to the pan of pips and piths and then simmer for 10 minutes. This contains a high level of pectin so will give your marmalade a good setting point.
- Cut the peel, with a sharp knife, into fine shreds and add to the reserved liquid in the preserving pan. Strain the liquid from the pith and pips and add this liqid to the large pan.
- Add the ginger, lemon juice and sugar, and heat slowly to dissolve the sugar completley, stirring all the time. When the sugar has dissolved, increase the heat and bring to a rapid boil until the setting point is reached. Add the whisky to taste.
- Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label.
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