Dundee Orange Marmalade

1. 1

   Wash the fruit and place in a large pan.

2. 2

   Add water and cover.

3. 3

   Bring to a boil, reduce heat and simmer until fruit is soft.

4. 4

   Let stand until fruit is cool enough to handle.

5. 5

   Remove fruit from cooking water and cut each orange and lemon in half.

6. 6

   With a spoon remove pips and pith and return them to the juice.

7. 7

   Simmer for 25 minutes, then strain and discard pips.

8. 8

   Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer.

9. 9

   Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached.

10. 10

    To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly.

11. 11

    Pour into sterilized jars and add 1 Tablespoon whisky to each jar.

12. 12

    Seal with parrafin and cover.

* Per serving · 4 servings · Values may vary.

No additional tips available.