WHISKY SEVILLE MARMALADE 

This is like the true bitter English marmalade. Seville oranges are available in winter; any other type of orange can be used.

INGREDIENTS:

• 1kg Seville oranges ( 4 large ) 

• 2 litres water 

• 2½kg sugar, approximately 

• 3 tablespoons whisky 

WHISKY SEVILLE MARMALADE RECIPE:

Wash oranges, and slice very finely. reserve seeds. Place fruit in the basin, add water, cover, and stand overnight. Place seeds in a cup, cover with extra water, cover, and stand overnight. 

Next day, place the fruit mixture in the large boiler, strain the seeds, add this liquid to the fruit mixture, press as much liquid as possible from the seeds into the fruit mixture; discard the seeds. Cover boiler, bring mixture to boil, reduce heat, and simmer, covered for about 1 hour, or until fruit rind is tender. Measure the fruit mixture, and allow one cup of sugar to each cup of fruit mixture. Return the fruit mixture and sugar to the boiler, and stir without boiling over high heat until the sugar is dissolved. Bring to boil, boil as rapidly as possible uncovered without stirring, for 30 to 40 minutes or until jam will jell on a cold saucer. Stand for 5 minutes, stir in whisky, pour into hot sterilized jars, and seal when cold.

 Makes about 10 cups.

Also Read:  DOUGH BASKETS