Sunrise Marmalade

  1. Cut the oranges and lemon in half and juice the fruit - do not discard pulp.
  2. Separate and save all the seeds.
  3. Flatten the orange and lemon halves and slice coarsely using a sharp knife. Cut the pieces in the chunk size you like.
  4. Place all fruit and pulp into a stainless steel pot and add sufficient water to just cover the fruit. Place all seeds in a double layer of cheesecloth, fold cloth into a bag and tie neck with string and immerse bag in fruit/water mixture, tying end of string to pot handle for easy extraction later.
  5. Bring mixture to a rolling boil, stirring occasionally, and then reduce heat to simmer for at least two hours until fruit becomes translucent.
  6. Cover and let stand overnight.
  7. Next day remove bag of seeds, scraping all the pectin that will have oozed out and squeeze bag to get as much into the mixture. Discard seeds and bag.
  8. Pour at least .5 cm or 1/4" of Scotch into empty jars ready for the marmalade. It's also OK to pour a little bit of Scotch into the marmalade chef but use caution!
  9. Place canner with sufficient water on stove and begin heating it to reach a boil.
  10. Stir and bring orange/lemon mixture to the boil and add sufficient sugar to double the level of ingredients in the pot and stir while boiling for at least 30 minutes to ensure the sugar is thoroughly dissolved and mixed into the fruit mixture. Test fruit mixture for set py placing a teaspoon on a plate and popping it into the fridge for ten minutes or so until, when tilted, the mixture wrinkles on the plate.
  11. Pour hot marmalade into jars and place lids on. When canner water is boiling, place jars in water bath for at least 10 minutes on the boil then remove. The lids should start to snap within 10 to 15 minutes following the removal of the jars from the canner.

oranges, lemon, water, sugar, scotch

Taken from www.epicurious.com/recipes/member/views/sunrise-marmalade-1273280 (may not work)

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