If you’ve never made marmalade, this failsafe recipe is the one to try. We like to add a little whisky to give it a fuller flavour, but you can leave it out if you want. Enjoy it on toast or use it over Glazed Pork Chops or in a tangy dressing for Duck Salad.
2 hours 20 min
6 medium jars
Sauces & Preserves
6 cups water
6 cups sugar
1/2 cup whisky, (optional)
Halve citrus and slice as thinly as possible.
Place in a large stainless-steel or enamel pot, add water and soak overnight.
The next day, bring to a boil then turn down the heat and simmer, covered, for 1 hour or until citrus is tender.
Add sugar and stir to dissolve, then bring to a boil and boil hard for 40 minutes.
Add whisky, if using, and continue to boil until it reaches setting point (about another 40 minutes).
To test for setting, spoon a little onto a plate.
If a film forms on the surface, it is ready.
While still hot, pour into sterilised jars and seal with sterilised lids.
It will keep for months.
Don’t use an aluminium pot, as the acid in the fruit with corrode it.