My mother makes the best marmalade ever. It's one of the treats I enjoy when I'm at home in Ireland. I usually have it in the morning after a big fry up. Doesn't matter how much I've eaten, I always manage to squeeze it in. So in honour of my Irish Mammy, and because St. Patrick's day is almost upon us, this is for you!
- Makes 2.25 kg
- 900g Seville oranges
- 1 lemon
- 1.2 litre water
- 1.5kg sugar (warmed)
- 60ml Jameson (or whisky of your choice)
- Wash the oranges and lemon, then half them and squeeze the juice into a jug reserving all the pips and membranes.
- Place the pips and membranes in a muslin cloth and secure with a piece of string.
- Finely slice the orange and lemon shells, then place in a large saucepan with the juice, water and the muslin parcel containing the pips and membrane.
- Bring to the boil, then simmer lightly for 2 hours or until the rind is very tender.
- Remove the muslin parcel and once cool, squeeze any juices back into the pan.
- Add the sugar and stir over a low heat until dissolved. Once the sugar has dissolved bring to the boil and continue boiling rapidly for 5-10 minutes or until setting point (220F) has been reached. Remove from the heat.
- Skim any scum off the top of the marmalade then add the whisky and stir in.
- Leave to cool for 5 minutes then pot and seal.
- Enjoy with on a piece of Irish soda bread, with a hot cup of tea! :o)