I’m a marmalade lover, I’m always buying them and recently I’ve been buying Orange Whisky Marmalade and going through it at lightening speed. I’ve not made Seville Orange Marmalade in years and this year I just couldn’t resist making a batch and stock-piling a good amount. This marmalade isn’t just Seville Orange, instead of spending a few pounds every other week I decided to make my own Seville Orange & Whisky Marmalade and you guy’s guess what?
My version trumps any big branded version a mile off. Don’t believe me, then go right ahead and try it for yourself.
I’m by no means bragging, simply telling you the facts. I love this recipe, apart from not only being insanely yummy, the process of making the marmalade is a complete breeze. No hanging bags of muslin, no leaving things to drip, nothing complicated about making the best Seville Orange Whisky Marmalade at all.
In a nutshell, all you need to do is use a vegetable peeler to peel of the rind from the Seville oranges and a couple of lemons and slice it as thin or thick as you like. I like mine rather thin. Simmer the rind in water until soft meanwhile scooping the flesh from your peeled oranges and lemons and pulsing them all together in the food processor. Add this along with some sugar a dash of bicarbonate of soda and whisky and simmer until set. Voila!
Despite this being a small yield you’ll need a preserving pan. I tried using my biggest pan but it kept bubbling up to the brim not enabling me to bring it to a proper boil. Switching pans sorted it out so do bear this in mind when planning on making it.
The set on this gorgeous coloured preserve is perfect. It’s not to thick that you can’t get your spoon in and it’s not too runny meaning it doesn’t slide of your toast as soon as you’ve spread it on. It yields a lovely small batch as well, perfect if you like a lot of variety. You can make this one weekend and do what I’m doing and make another batch of marmalade the week after.
Bursting with flavour and mesmerizing colour, spreading a healthy layer of this marmalade on your toast each morning will be sure to brighten your mood and if you’ve never made your own marmalade before then I urge you to give this recipe a try. It’s one of the easiest marmalade to make and doesn’t require a ton of ingredients or fiddly processes. You’ll be surprised how easy it really is to make your own delicious home-made Seville Orange Marmalade.
Seville Orange Whisky Marmalade
Classic Seville Orange marmalade with the warming addition of Whisky.
- 4 Seville Oranges
- 2 Large Lemons
- 1 Litre Water
- 1/4 tsp Bicarbonate of soda
- 800 grams Caster sugar
- 2 tbsp Whisky
1. Remove the outer rind from the oranges with a vegetable peeler and cut into fine strips with either scissors or a sharp knife. Place in a preserving pan. Do the same with the lemons.
2. Add the water to the preserving pan place over a high-heat, cover, reduce heat and boil gently for 25 minutes stirring occasionally.
3. Remove and discard the white rind from the oranges and lemon holding over a bowl to catch any juices and place the orange and lemon flesh, along with the juices into a blender and pulse until finely chopped.
4. Add the chopped pulp and bicarbonate of soda to the preserving pan. Bring to a boil over a high heat, reduce the heat, boil gently for 20 minutes stirring frequently.
5. Add the sugar to the fruit mixture along with the whisky and return to the boil, boiling rapidly until a gel has formed, stirring frequently.
6. Ladle into sterilized jars, cover with wax disc and seal.
- Recipe adapted from The Complete Small Batch Preserving Book - Ellie Top and Margaret Howard.
- Once opened store in the fridge.