Other Names: Citrus Marmalade
Edited by: Kevin Tu, Melissa Peterman
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Yield: 4 servings
[edit] Ingredients
1 ⅓ |
kg oranges |
1 |
tablespoon lemon juice |
2 ⅘ |
lt water |
2 ⅔ |
kg sugar (caster) |
2 |
tablespoons treacle |
4 |
tablespoons whiskey |
[edit] Preparation
Step 1 |
Squeeze juice from oranges. Tie pips in a muslin bag. Cut oranges in thick shreds. In a large saucepan, simmer orange and orange juice, shredded oranges, muslin bag and water 2 hours or until orange peel is soft. Discard muslin bag. Add sugar and treacle and stir until sugar dissolves. Increse heat; boil rapidly 15-20 minutes or until marmalade reaches 105C. |
Step 2 |
Remove from heat and let stand 10 minutes. Add whiskey and stir well. |
Step 3 |
Fill into hot jars and seal. |
[edit] About Oxford Marmalade
Keeps for 3-4 months. Ensure storage jars are well sterilized.
