The first of these is a truly delicious three citrus whisky and ginger marmalade – my fiance loves whisky, and I love marmalade, so it seemed a perfect(ly delicious) pairing.
Marmalade is a bit of a mission to make – you need to get rid of all the pith, keep the seeds separate (in a muslin cloth), and soak the rind overnight. But believe me, it’s well worth it.
- 1kg kumquats
- 1.2kgs oranges (approx 4 big ones)
- 280g lemons (approx 2 medium ones)
- 1.1kgs white sugar
- 1.1kgs brown sugar
- 4 tablespoons treacle
- Thumb-sized piece of fresh ginger
- 4 cinnamon sticks
- 8 tablespoons whisky
- 2 small squares of muslin fabric
- Without cutting all the way through, quarter the kumquats and squeeze all the seeds out. Keep the seeds in a muslin bag, and process the kumquat flesh until it’s medium texture in the food processor.
- Peel the oranges and lemons, and discard the pith and seeds. Slice the peel thickly and chop the flesh coarsely.
- Peel and roughly chop the ginger. Gently crush 4 cinnamon sticks to release the scent, and add both to a muslin bag.
- Add 11 cups of water, and the bag of seeds, the bag of ginger and cinnamon, and leave to soak, covered, overnight, or for around 8 hours.
- The next day: Remove the seeds, and discard. Leave in the bag of ginger and cinnamon, and bring the fruit mixture to a simmer on the stove. Leave to simmer, covered, for about an hour.
- Turn off the heat, remove the muslin bag, and measure the fruit mixture. For every 1 cup of fruit mixture, add 1 cup of sugar (1/2 cup white & 1/2 cup brown).
- Return the fruit and sugar mixture to the heat, and add the treacle. Stir over high heat, without boiling, until the sugar and treacle dissolves.
- Now, bring to the boil and leave to boil, uncovered – no stirring – for about 40 minutes, or until the marmalade jells.
- Stir in the whisky.
- Pour into hot, sterilised jars and seal.