Market Marmalade

Ingredients

• 1.5 kg Navel oranges (washed)
• 3l water
• juice of 2 lemons
• 3kg white sugar
• 1 tsp Orange Peel - Sweet (Ground) - Gewürzhaus
• 2 tbsp treacle syrup
• 5 tbsp Jameson Irish whiskey

Method

In a large pan combine oranges, water and lemon juice. Bring to the boil, partly covered and simmer for 2.5 hours, until oranges are soft. Remove from heat and scoop the oranges into a large bowl. When cool cut in half and scoop the flesh and seeds back into the pan. Bring back to the boil and simmer uncovered for 30 mins.

Cut orange peel into strips. Press 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, stir to dissolve sugar, then boil rapidly until setting point is reached. This should take around 6-10 mins. To test 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 whiskey into marmalade, leave to cool for 10 minutes. Give it a stir to distribute the peel, then spoon into clean warm jars, cover and label with the date.