Chef Patron Andrew McLeish’s Marmalade Recipe
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INGREDIENTS
675g Seville oranges
Juice of large lemon
1.4kg sugar
150ml whisky (or Irish whiskey, depending on preference)
3 pints of water
METHOD
Cut the oranges in half and squeeze out the juice. Reserve the pips and the membrane that comes out during squeezing and also reserve the peel.
Place the pips and membrane on a piece of muslin and tie into a bag with a piece of string.
Slice the orange peel into thin strips. Put the peel into a pan with the orange and lemon juice and three pints of water.
Add the muslin bag to the pan. Bring to the boil and simmer for 1-1.5 hours
At the end of the boiling period the peel should be soft and the liquid should be reduced by half. Scoop out the muslin bag and squeeze out any liquid from the bag with a slotted spoon against the side of the pan. Next, place a saucer in the chiller ready for testing.
Over a low heat add the sugar into the marmalade and gently stir until the sugar is dissolved. Increase the heat and boil rapidly for 10-15 minutes. Occasionally stir as necessary until the setting point has been reached. You test for the setting point by placing a spoonful of the marmalade on the chilled saucer. If the surface of the marmalade wrinkles when pushed with a spoon, the setting point has been reached. If it hasn’t, continue to boil and test again after a couple of minutes.
Remove the pan from the heat and carefully skim off any scum from the surface using a slotted spoon. Stir in the whisky and leave the marmalade to stand for 10 minutes. Stir once more to ensure the peel is evenly distributed, then carefully ladle the preserve into warm, sterilised jars. Cover the surface with a wax disc and tightly seal the jars. Leave them undisturbed overnight to set, then store your delicious homemade marmalade in a cool, dark, and dry place.
