Dark Chunky Marmalade Recipes

DARK & CHUNKY WHISKY MARMALADE

Steps:

• Place all the fruit, whole, in a large saucepan. I use my stock pan for this. Cover with water, approximately 5 pints and put a heat proof dish over the top to ensure the fruit stays under the water. Leave the fruit overnight or for approximately 12 hours.
• The following day heat the water and simmer for approximately 2 ½ hours or until the grapefruit is very soft and squishy. If any of the grapefruit have split it means they are ready. Leaving the water in the pan, remove the lemons from the water, place on a lipped dish (I use a glass pie dish for this) and roughly chop up. Place all the chopped lemons, including pips etc, in a muslin square or muslin bag. Retain any juices in the bottom of the pie dish or pour them back into the pan.
• Remove the grapefruit and cut into quarters. Gently scrap off the pith and pips and put in the muslin with the chopped lemons. Roughly chop the grapefruit peel. At this stage I pour the water into my maslin (preserving) pan, although you can continue to use the same saucepan if you wish.
• Tie up the muslin with the lemons, pith & pips in to the inside of the pan with the water in. Add the chopped peel and any juices to the water. Bring the water to a simmer for about 10 minutes.
• Lower the heat, remove the bag and place in a bowl. Add all the sugar and stir constantly until it has all dissolved. If you are not sure if it has dissolved continue stirring for another couple of minutes. Take the muslin with the lemons in and hold over the pan. Squeeze the muslin to get out any juices and pectin. Pectin is a white'ish sticky substance. I wear clean rubber gloves when doing this part. Once fully squeezed you can discard the muslin.
• Bring up the heat under the pan until the marmalade has reached a rolling boil. I then gently lower the heat until it is just boiling. Boil for 15 minutes - do not stir. You do have to keep an eye on the pan at this stage as if you have the heat too high the marmalade can boil over.
• After 15 minutes, remove from heat and test for setting point on a cold plate. This picture is of a different marmalade, but it shows you what any jam or marmalade looks like once setting point has been reached. If setting point has not been reached return to heat and boil for another 5 minutes.
• Once setting point has been reached pour in the whisky and stir well. Pour into sterilised jars, put on the lids firmly, but do not over tighten and leave to cool fully before labelling. See my 'recipe' for "Preserving equipment & how to sterilise jars and lids"
• NOTE: If you are unable to get hold of dark muscovado sugar, use normal dark soft brown sugar and add a couple of tablespoons of treacle (dark molasses). If you are unable to obtain jam sugar use normal granulated sugar and add ½ a bottle of liquid pectin about 5 minutes before you test for setting in step 6.

ULTIMATE SEVILLE ORANGE MARMALADE

Steps:

• Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
• Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
• Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
• Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.

DARK MUSCOVADO & WHISKY MARMALADE

Steps:

• Place the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/ 4 pints water. If this is not enough to cover the fruit, put it in a smaller pan. If necessary, weight the oranges with a heat-proof plate to keep them under the water. Bring to the boil, cover and simmer very gently for about 2 hours, or until the peel can be pierced easily with a fork.
• Warm half of the white and dark sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return the cooking liquid to the pan. Leave the oranges to cool until they are easy to handle, then cut them in half. Scoop out all the pips and pith and add these to reserved orange liquid in the pan. Bring to the boil for 6 minutes then strain this liquid through a sieve into a bowl, pressing the pulp through with a wooden spoon; the result is high in pectin, which helps to ensure the marmalade has a good set.
• Pour half this liquid into a preserving pan. Cut the peel into chunky shreds, using a sharp knife. Add half the peel to the liquid in the preserving pan with the warm white and dark muscovado sugars. Stir over a low heat until all the sugar has dissolved, then bring to the boil and bubble rapidly for 15-25 minutes until setting point is reached. Stir in half the whisky.
• Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and to allow the peel to settle, then pot in sterilised jars, seal and label. Repeat for the remaining batch.