Whiskey marmalade - this ancient dish tastes amazing with a good single malt whiskey added at the end of the cooking time.
The history of marmalade dates back centuries, with origins rooted in Portugal and Spain.
The word “marmalade” itself is derived from the Portuguese word “marmelada”, meaning quince jam.
While quince was the original fruit used to make marmalade, it eventually transitioned to the bitter Seville oranges, which are still favoured for traditional marmalade recipes, and in New Zealand and Australia, to grapefruit.
Marmalade gained popularity in the 16th Century when the Portuguese introduced the sweet preserve to England.
Initially, it was considered a luxury item due to the scarcity of oranges, making it a delicacy for the wealthy.
Over time, the demand for marmalade grew, and by the 18th Century, it had become a staple in British households.
In this recipe I’ve used whiskey and in particular, single malt whiskey.
Laphroaig is a favourite, but there are others less expensive (and less horrifying for such use to whiskey aficionados).
The rich, peaty taste of such a whiskey complements the bitterness of the marmalade beautifully and of course, the actual alcohol content is cooked out during processing time.
Depending on what size jars you use, sterilise around six to eight jars and keep warm in the oven, with the lids bubbling away in a pot on the strove.
Sterile conditions are important for all preserves.
Ingredients
2kg grapefruit or Seville oranges (thin skin is preferred here)
2kg warmed sugar
- litres water
½ C single malt whiskey
Method:
Wash and slice the fruit into halves removing any seeds. Thinly slice the halves, then slice those into small one centimetre pieces and put into two litres of water, and leave to soak overnight.
In the morning, boil for 40 minutes, add sugar which you have warmed for a couple of minutes in a microwave (or oven for 10 minutes on 130C if you don’t have a microwave), bring to the boil stirring constantly until sugar is dissolved. Keep at a rolling boil for around 50 minutes, stirring a lot to make sure the bottom doesn’t “catch”.
As the mixture cooks, the pectin in the oranges is released, giving marmalade its characteristic gel-like consistency.
This process may take around 45 minutes to an hour, depending on the recipe and desired thickness. It’s important to skim off any foam that forms on the surface during cooking.
Just before the marmalade is ready, add the whiskey and stir well to combine.
To test if the marmalade is ready, a small amount can be placed on a chilled plate. If it sets and wrinkles when pushed with a finger, it is done.
The marmalade is then poured into the sterilised jars, which are sealed tightly to preserve the jam.
