Overnight to prepare | 2 hours 20 minutes cooking time | Makes 8 Jars
Ingredients:
- 2 grapefruit
- 2 oranges
- 1 lemon
- 6 cups of water
- 6 cups of sugar
- 1/2 cup of Whiskey (optional)
Instructions:
Day One
- Half the citrus and slice as thinly as possible (or put it in the food processor with your slicer blade to make it really easy)
- Put the prepared citrus along with the 6 cups of water in a large stainless steel or enamel pot and soak overnight.
Day Two
- Tip the citrus and water into a pot (note: don’t use an aluminium pot as the acid in the fruit will corrode it) and bring to a boil. Turn the heat down and simmer covered for an hour or until the citrus slices are tender.
- Add the sugar and stir until all dissolved. Once it comes to a boil, drop to a simmer, cover and cook for another 40 minutes. If you aren’t adding whisky, skip to step 4.
- If you are partaking in the richer whiskey flavour, add now to your pot and continue to simmer until it reaches setting point (which should take another 30-40 minutes). Take care the mixture doesn’t catch or burn by stirring frequently.
- To test for setting, spoon a little of the mixture onto a plate. Tilt and see if a film forms on the surface – if so, your marmalade is ready to jar.
- Pour into sterilised jars while your marmalade is still hot, and seal with sterilised lids.
Storage:
Your marmalade will keep for months as long as the jar is sealed. Once opened, store in the fridge.
RECIPE FROM ANNABEL LANGBEIN
