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Seville orange and whisky marmalade
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Homemade Seville marmalade is a treat and makes the best use of bitter Seville oranges, which are in season for just a few weeks at the start of each year. This recipe calls for two different types of sugar, which provides richness, while a glug of whisky gives a delightful depth of flavor.

Seville orange and whisky marmalade

Wash the oranges, then cut them in half and squeeze out the juice. If you use an electric juicer, it halves the time it takes and removes all the pith and pips, too – set these aside in a bowl. If you are squeezing by hand, after extracting the juice, use a spoon to scoop out all of the pith and pips. Put them in a square of muslin and secure with string.

Finely slice the orange rind and put it in a preserving pan with the juice. Tie the string of the muslin bag to the handle and let the bag sit on the bottom of the pan. Add 2,3 litres of cold water. Bring to the boil slowly and simmer gently until the rind is soft and the liquid has reduced by about a half. This will take between 1 and 2 hours.
Add the sugar and heat gently to dissolve, stirring to help it on its way. Put a couple of saucers in the freezer to chill quickly.

Increase the heat and boil gently for 15 minutes until setting point is reached. To test for a set, take the pan off the heat and put a spoonful of the marmalade on the chilled saucer. Draw your finger across the marmalade. If it wrinkles, stir in the whisky. Continue to boil for 5 minutes until setting point is reached again. Spoon into hot sterilized jars, top with a waxed disc, then seal with a lid. The marmalade will keep, sealed, for up to a year in a cool place.

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