Old Fashion Orange Marmalade Or Whiskey Marmalade Recipes

WHISKEY MARMALADE

Steps:

• Wash the oranges and put in a large pan with the water and lemon juice. Bring to the boil, partly cover and simmer for 21/2 hours, until the oranges are very soft. Remove from the heat and scoop the oranges out into a large bowl. When they are cool enough to handle, cut them in half and scoop the flesh and seeds back into the pan using a dessertspoon. Bring back to the boil and simmer uncovered for 30 mins.
• Meanwhile cut the orange peel into strips(either using a sharp knife or knife and fork for a chunkier style). Press the contents of the pan through a sieve into a preserving pan, pressing though as much pulp as possible. Add the peel, sugar and treacle or molasses to the pan. Put a couple of saucers in the freezer.
• Bring slowly to the boil, stirring to dissolve the sugar, then raise the heat and boil rapidly until setting point is reached. This should take around 6-10 mins. To test this turn off the heat under the marmalade, take a saucer out of the freezer and spoon on a little blob of marmalade. Leave for a moment, then push the marmalade with your finger. If the surface wrinkles it is ready, if not boil for a few more minutes and test again.
• Stir the whiskey into the marmalade, then leave it to cool for 10 mins. Give it a stir to distribute the peel, then spoon into clean warm jars(put them through the dishwasher and leave to dry or wash and drain, then wash well, then warm in the oven for 10 mins) cover and label.

OLD FASHION ORANGE MARMALADE OR WHISKEY MARMALADE

Steps:

• cut up the oranges in quarters and squeeze out the juice of lemons, remove membrane of oranges with a spoon.
• Put orange shavings in muslin bag and tie (slice the peel finely or coarsely your choice) (I used a fine grater and put my shavings right in with my jam) Or you can do as the directions stated and put it in a bag and in a saucepan of water and leave it soaking a few hours
• Then bring it all to the boil and let to simmer gently for 1-1/2 hours, making sure after this time the water should be reduced by half. Squeeze all the liquid from the muslin bag and remove from saucepan.
• Now you will add the sugar and stir until all the sugar has dissolved. Then, increase the heat and bring to a full rolling boil rapidly until setting point is reach 5 to 10 minutes approx. stay with it ..
• Test for set = put a little marmalade on a cold saucer and cool for a few minutes if it wrinkles when u push it with your finger it's done, if not boil some more ...allow marmalade to sit in the saucepan for 15 minutes before potting to prevent the peel from floating all to the top.
• NOTE==if you want whiskey marmalade this is how's it is done ....add the 5 tablespoons of whiskey and a teaspoon of ground cloves to the cooking marmalade just before potting stir in well .
• Here is where I messed up and had put the cloves in at the beginning with my Oranges. The result was a darker all around color the taste is out of this world. We even created a new tv favorite snack from this jam.
• Old fashioned Orange Marmalade dip 1 (8 oz) block of cream cheese 1 jar of This wonderful jam Crackers or chips (we used corn chips) This was done just like you would with a jalapeño jelly. Just set the cheese in an oblong serving bowl and pour this jam over top. Serve it with chips to dip.

ORANGE MARMALADE

Steps:

• Cut oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. In a large stainless steel pot, add the sliced oranges, lemons, and any accumulated juices.
• Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.
• The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours. Turn heat up to medium and boil gently, stirring often, for another 30 minutes.
• Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees (you must hit this temperature for the natural pectin to gel with the sugar).
• To test if the marmalade is ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm (neither runny nor hard), it's ready. It will be a golden orange color. If the marmalade is runny, continue cooking it; if it's hard, add a bit more water.
• Pour the marmalade into clean hot mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Chill in the refrigerator. It may take 24-48 hours for the natural pectin to set up properly.

ORANGE 'IRISH WHISKEY' MARMALADE

Steps:

• 1. Combine the water and sugar in a saucepan over medium-high heat. Bring to a boil and cook until a candy thermometer reads 200 degrees. Stir in the marmalade and cook until the thermometer reads 240 degrees. 2. Stir in the Irish whiskey and cook, stirring, until thoroughly incorporated, about 1 minute.
• 2. Remove from the heat and allow the mixture to come to room temperature. Spoon the marmalade into a clean jar, cover, and store in the refrigerator for up to 1 month. Makes about 1 cup.