Ingredients
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6
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1
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Directions
John’s Sunshine Marmalade, Chunky, old-country style marmalade like a ray of sunshine first thing in the morning Added tang from the wee dram of Scots whisky! In January, when Seville oranges are available in our supermarkets, I make 6 – 10 batches of this marmalade Why? Because I have a large following of friends who think it’s the best orange marmalade they have eaten! I started making it a few years ago when my wife Peg attended a weekend-long quilting retreats and left me unsupervised The 2003 vintage produced 90 X 250 ml jars , i made this for my dad for his birthday, he absolutely loved it, he finished the last jar last week used navel oranges, as i was unable to get any sevilles, i think it just meant a sweeter marmalade, which dad didnt seem to mind Everyone that tasted it loved it, and it looked absolutely gorgeous in the jar , Chunky, old-country style marmalade like a ray of sunshine first thing in the morning Added tang from the wee dram of Scots whisky! In January, when Seville oranges are available in our supermarkets, I make 6 – 10 batches of this marmalade Why? Because I have a large following of friends who think it’s the best orange marmalade they have eaten! I started making it a few years ago when my wife Peg attended a weekend-long quilting retreats and left me unsupervised The 2003 vintage produced 90 X 250 ml jars
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Steps
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1
Done
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Cut Oranges and Lemon in Half, Squeeze Out the Juice, Remove and Save All the Seeds. |
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2
Done
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Using a Chef's Knife, not a Food Processor or Blender, Slice the Rinds, With Fruit Pulp Still Attached, Into Slivers, Thick and Thin and of the Length You Prefer. |
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3
Done
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Place All the Cut Fruit and the Juice Into a Large, Stainless Steel Pot and Add Just Enough Water to Cover. |
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4
Done
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Place All the Seeds in a Cheesecloth Bag and Drop in the Pot With the Other Ingerdients (i Tie a String to the Neck of the Bag and Tie an End to the Pot Handle, Making Sure the Bag Is Submerged). |
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5
Done
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Bring to a Boil and Immediately Reduce Heat and Let Simmer For About 2 Hours Let Cool Over Night. |
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6
Done
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Next Day, Remove Bag of Seeds and Squeeze Out the Liquid Back Into the Pot. |
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7
Done
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Place Pot Over Heat and Using Your Eye, Add Enough Sugar to Raise the Level of the Mixture to Twice Its Original Height, That Is, If There Are 6 Inches of Fruit in the Pot, Add White Sugar Until the Pot Has 12 Inches of Mixture in It. |
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8
Done
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Bring to a Boil, Stirring Constantly to Avoid Scorching and Boil For at Least 30 Minutes Until the Marmalade Will Set When Placed on a China a Plate and Cooled in the Fridge For Ten Minutes. |
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9
Done
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Pour at Least 1/4 Inch of Cooking Scotch- Your Favourite- Into Clean Preserving Jars (use Bell's When Using a Blend or Glenfiddich When Using a Single Malt). |
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10
Done
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Top Each With Marmalade. |
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11
Done
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Add Caps and Lids to Jars and Place Them Into a Boiling Water Bath For at Least Ten Minutes Then Remove to Cool. |
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12
Done
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Make Sure Jars"snap" to Confirm Their Seal. |
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13
Done
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If You Give Any Away to Friends, They Will Be Quick to Return the Empty Jars and Raves About Your Wondeerful Marmalade! |
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14
Done
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Great For Breakfast on Your Favourite Toast. |
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15
Done
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Sorry If the Quantities Are a Bit Vague- Might Be A"guy Thing". |
