Free Cooking Recipes

Airing my views about marmalade, and in particular the apparent foolishness of incorporating Scotch whisky in it, led to an interesting discovery. A scientist at Cambridge University wrote to point out that, while whisky might interfere with the true flavor of marmalade, anyone who dispenses with the interior seal would do well to float a teaspoon of alcohol (which could be brandy or vodka) on top of i t before applying the outer seal. This will stop mold from forming at the interface between the marmalade and the small amount of air trapped above it.

6 Seville oranges
1 lemon
sugar

Directions:

1. Wash the oranges and the lemon. Remove the little rosettes at the stem end and clean out any foreign matter from that area. Chop the fruits, by hand or machine but, in any event, not too finely. Put them in a large pan with water to cover and to spare, bring to a boil and cook, uncovered, for 20-30 minutes or until reduced by a third.
2. Measure the result. For every 2; cups, allow 2 cups sugar.
3. Bring the fruit and water back to a boil and add the sugar to it in several closes, stirring until it is dissolved. Have a candy thermometer in place, and let the temperature climb up to 222°; but it is worthwhile testing for setting just before this point is reached. Once the test shows that it is ready to set, turn off the heat, leave for five to ten minutes, stir, then ladle into your clean jars. Fill them very nearly full. Ensure that the top surface is level — no chunks of peel sticking up. Float a little alcohol such as brandy over the top if you wish.
4. Seal bywhatever means you prefer – I just use screw- top jars and screw the tops on tight once the marmalade has cooled to just “warm”.