Clementine whisky marmalade
marmalade made with clementines, lemons and whiskey
Equipment
- 4 jars
- muslin cloth
Ingredients
- 10 clementines
- 2 large lemons
- 1.5 litres water
- 1 kg granulated sugar
- 150 g demerara sugar
- 100 ml whisky
Instructions
- 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.