We've made a batch of marmalade and given it a bit of added festive cheer by adding a healthy dash of 12-year-old The Macallan. It's so delicious, I'm including the recipe.
Marmalade should be made with Seville oranges. Unfortunately, they aren't available in Hong Kong (as far as I know), so I've used standard eating oranges from the market. These are sweeter than seville oranges, so less sugar is needed. Some might call this The Macallan Jam, but I don't think that does it justice!
The Macallan Marmalade
1.3 kg oranges
2 litres water
the juice of 2 lemons
500g white sugar
250g dark muscovado sugar
250ml The Macallan 12
1. Put whole oranges and lemon juice in a large pan and cover with 2 litres/ 4 pints water. Bring to boil, then cover and simmer until the peel can be pierced easily with a fork.
2. Remove the oranges and cut in half. Return pips and pulp to orange liquid in the pan. Bring to the boil for about 6 minutes. Strain into a bowl, using a sieve and wooden spoon (this can take a while and might make your wrist ache!).
3. Return strained liquid to the pan. Carefully cut the peel into shreds and add to the liquid in the pan with the white and dark muscovado sugars. Dissolve sugar over a low heat, stirring constantly, then bring to a rolling boil for 15-25 minutes until setting point is reached (it is getting close when it starts to 'plop'). If there is any scum on the surface, remove with a slatted spoon. Stir in the whisky.
4. Pot in sterilised jars, seal and label.
Sterilising jars
I've tried a couple of ways. The easiest is to wash in hot soapy water, rinse well and then place in a pan of cold water and bring to a boil, then lower heat and simmer. I simmer for about 30 mins. Alternatively, put the washed and rinses jars in the oven, bring to 150 degrees C and leave in for about 30 mins. I do the lids in boiling water - but be careful with plastic lids, they'll warp.
