Clementine and whisky marmalade. wonderful on bread or toast with lots of salted butter.
I love the process of making marmalade, its the one thing i look forward to each January.
The smell of the oranges bubbling away on the stove fills the house with the most beautiful zesty scent.
There is something so special about it, even the process or cutting the peel into strips is satisfying.Jump to Recipe
I always find my self thinking of Paddington bear when i make marmalade.
Like him i love a marmalade sandwich, but i prefer it on toast.
As a child i spent a lot of time with my grandparents, and marmalade on toast was what we ate for breakfast every morning.
Its reminds me of them every time i eat it.
This year i decided to try something new and use clementines, rather than Seville oranges.
Clementines are a lot sweeter than the bitter Seville oranges that are normally used, so i added 2 lemons to compensate.
Last year i used blood oranges, which was really delicious.
I saw a marmalade recipe by Nigel Slater and he added some golden granulated sugar. I thought that it would add some demerara sugar for an extra caramel note that would work well with the whisky.
I baked a loaf of my favourate milk honey and oat loaf to have this marmalade with. Its a sweet enriched dough that is wonderful for toast.
This time i left the oats off the top of the loaf and baked it with a normal golden crust. Find the recipe for that here.
It would also work wonderfully in a cake.
Clementine and whisky marmalade
This recipe makes four jars of clementine and whisky marmalade.
Alcohol burns off when you cook it, so depending on how much whisky flavour you like depends when and how much you add.
You can stir in some at the end, or add it when you add the sugar.
I have suggested 100 ml, i added it 15 minutes before the end to burn off some of the alcohol.
If you love whisky add it at the end.
Clementine whisky marmalade
- 4 jars
- muslin cloth
- 10 clementines
- 2 large lemons
- 1.5 litres water
- 1 kg granulated sugar
- 150 g demerara sugar
- 100 ml whisky
- Wash the jars with boiling water to sterilise and leave to dry
- Wash the clementines, then halve and squeeze the juice into a large saucepan. Scoop the pulp out of the fruit, wrap tightly in a cheesecloth and add it to the pan. Cut the peel in to small strips and add to the pan along with the lemon juice. (if you want an extra bitter note, add the lemon skins in the muslin too)
- Add 1 and a half litres of water and simmer on a medium heat for 45 minutes or until the clementine rind has softened. (be careful not to heat the liquid to high as it will reduce too much, you can add some more water if you have reduced it too far)
- Remove the muslin bag with a pair of tongs, then place in a colander or sieve over the pan so any excess liquid call dip out. once cool enough to handle squeeze out any excess liquid before discarding
- Place a plate in the freezer. Reduce the heat to low and add the sugars. Simmer until the sugar has dissolved, stirring occasionally. Raise the heat to a boil and cook for 10-15 minutes until the marmalade reaches 105°C.. test the marmalade has reached the right consistency by putting a drop of marmalade on to the cold plate and placing in the freezer for 5 minutes. Push the mixture with your finger – if it ripples slightly, it's ready. If the tester is still liquid, then let the marmalade boil for longer. Test every 10 to 15 minutes. Some mixtures can take up to 50 minutes to reach setting consistency. (nigel slater suggested that organic oranges reached setting point quicker on his article so don't worry if it takes longer than 15 minutes, i always find it does.)
- Stir the whisky through the marmalade and simmer for 5 more minutes. Leave to cool for 10 minutes, then ladle into jam jars.NOTE. If you prefer a more subtle flavour of whisky use 50ml. alternatively add the whisky when you add the sugar so most of the strong alcohol flavour burns off.