Oxford Marmalade
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




 kgs  oranges
1 tablespoon lemon juice
 lts water
2 2/3 kgs sugar (caster)
2 tablespoons treacle
4 tablespoons whiskey

Preparation

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. 2 Remove from heat and let stand 10 minutes. Add whiskey and stir well. 3 Fill into hot jars and seal.

About


Keeps for 3-4 months. Ensure storage jars are well sterilized.