Whisky And Ginger Marmalade
Whisky and ginger marmalade is perfect for breakfast and all sorts of recipes
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Servings: 8 jars
- 450 g/1lb seville oranges
- 450 g/1lb sweet oranges
- 4 lemons
- 2 cm/3/4" piece of fresh root ginger
- 1.1 kg/2 1/2lb granulated sugar
- 1 litre/2 pints water
- 300 ml/1/2 pint whisky
Wash all the fruit and pat dry before cutting in half and squeezing out all the juice into your preserving pan.
Scoop out flesh and seeds and tie into a muslin cloth and toss into the pan.
Shred up all the skins and add these to the pan.
Peel and grate the ginger and add this along with the water and bring to the boil.
Cover the pan and lower the heat and simmer for about 2 hours until all the peel is tender.
Fish out the muslin pouch and squeeze well before discarding contents.
Add sugar and cook on low heat till dissolved then raise heat to a boil for about 20 minutes or until the setting point has been reached.
Cool for 10 minutes before ladelling into sterilised jars and adding the whisky and stirring well before popping on the lids.