Dark Whisky Marmalade

 

 

It has been all about Glasgow in our household for the last 11 day as our athletes have fought their way on to the medal table at the Commonwealth Games. For anyone who isn’t aware the Commonwealth Games is like the Olympics for the countries of the British Commonwealth. Countries that range from the Pacific Islands to as far away as Kenya and Jamaica. As armchair cheerleaders it is tough to pick a side as we both have vested interests in the Kiwis, the Scots and of course our adopted homeland Australia. Luckily all teams have performed well and it is fun to be able to cheer on three countries as they swim, run and cycle their way to Commonwealth glory and of course what’s not to love about stadiums of enthusiastic Scots singing “500 Miles“; the unofficial anthem of the games.

It should be no surprise then that this week’s blog post is inspired by the flavours of Scotland or one flavour in particular; whisky. Now for anyone who thinks I can’t spell, whisky from Scotland does not contain an “e”. The word whisky in Scottish Gaelic is “uisge beather” which translated means ‘lively water’ or ‘water of life’. So does that mean this whisky marmalade is the marmalade of life?….hmmm food for thought. I have carried the small bottle of whisky, pictured above, around with me for years. It was given to me by a friend when I travelled around Scotland and as luck would have it I may be married to the only Scot in the world who doesn’t like whisky with or without an “e” ….oh wait that is definitely a really bad stereotype :).

Moving right along, the orange and lemon trees are positively groaning with fruit so now is the perfect time to make jam or marmalade. It wasn’t until I was halfway through the process that I remembered why I hate making marmalade (chopping up peel is no fun) I just have to remind myself that the end product is worth all the effort and fuss. As per the name this is a dark marmalade due to the dark brown sugar and the treacle that has been added.

Dark Whisky Marmalade

Recipe

Adapted from The Australian Womens Weekly Preserves.

 Ingredients

  • 6 medium oranges approx. 1.2 – 1.3kgm
  • 2 medium lemons
  • 1.5 Litres water
  • 440gm white sugar
  • 440gm dark brown sugar
  • 2 tablespoons treacle
  • 2 tablespoons whisky.

Method

Peel oranges and lemons and slice the peel thinly. Chop off any hard pith from the edges of the segments and remove seeds. Chop the orange and lemon segments into chunks.

Place the chopped peel, chopped segments and water in a large saucepan and bring to the boil. Cover saucepan with lid, reduce heat and simmer for approx. one hour or until peel is soft.

Measure the peel mix and then add 1/2 cup of each sugar to every cup of mixture.

Add both sugars return to the heat and stir until dissolved. Bring to the boil then boil uncovered for 40 minutes. Test using the gel method as described below.

Gel Method:  To check if the jam is set, place a small dish into the freezer. Once the dish is cold pour a small teaspoon of jam onto the dish. Place the dish back into the freezer to cool. Remove from freezer and run your finger through the jam, if the line sets then the jam is ready to pour into jars.

Stir in the whisky. Pour immediately into HOT sterilised jars. Seal immediately. I use transparent preserve covers to seal my jams.

Once opened, keep jam refrigerated.

 

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18 thoughts on “Dark Whisky Marmalade

  1. TheKitchenLioness

    Karen, I have never attempted to make marmelade – your looks like such a treat. I can see this in combination with many different kinds of delicious breads and rolls – and it would make such a terrific gift as well. Thank you for sharig this lovely recipes – your photos ars just wonderful too!
    Have a lovely Wednesday – the pictures of the pink baby booties that you posted on FC looked utterly adoarble!!! You are so talented, my dear!

    Reply
  2. The Global Garnish Geek

    Funny. I ate so much marmalade when living in the UK but now am out of the habit. This is a great reminder of how delicious a good marmalade can be, and it is going on my list! Now to dig up some treacle, which is findable in the U.S. but not common….

    Reply
  3. David

    Can’t wait for our bettor oranges to be ripe in December – I will be adding this recipe to my marmalade making fun for the holidays. I usually make at least two kinds of orange, and then lime and lemon as well. Right now, the idea of canning ANYthing is horrible to me, as it is hovering around 42°C these days…

    Reply
  4. Margot @ Gather and Graze

    We’ve been enjoying the games too Karen… great to see a few other sports tucked in there that don’t make it into the Olympics!
    I’m unfortunately not a big fan of marmalade (think I may have declared that before… in my cumquat dilemma days), but I’m sure for those who are, this would be a real treat with such grown-up flavours!
    Hope you’re having a great week! We’re expecting yet another -6degC tonight… enough already!!!!! Bring on a sweltering summer! 🙂

    Reply
    1. lemongrovecakediaries Post author

      It was a great event that’s for sure – it would have been cool to have been over there. One of my friends went to the Rugby 7’s matches she said the atmosphere was positively electric. I was never a fan of marmalade either in fact I never ate it until I made my own so maybe there is hope for you yet Margot. Have a great weekend!

      Reply

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