Though this recipe may seem long, it is totally worth the effort. It is still simple to follow, and you are left with a delectable marmalade that you will be addicted to.
- 2 large oranges
- 1 large or 1 1/2 small lemons
- 1 1/4 C. water
- 1/16 tsp. baking soda
- 1/2 of a 1 3/4 oz. pkg. powdered fruit pectin
- 2 3/4 C. sugar
- Pinch of ground cloves
- 1/8 C. Irish whiskey
- With a vegetable peeler or zester, remove the zest (the colored part of the peel) in strips from the oranges and lemons and chop.
- With a knife, scrape off all the white membrane, or pith, from the peeled fruit.
- Set aside.
- Chop the fruit, reserving the juice and removing the seeds.
- In a large, non-reactive saucepan over medium heat, bring the zest, water and baking soda to a boil.
- Reduce the heat, cover and simmer, stirring several times, for 20 minutes, or until the zest begins to soften.
- Add the fruit, juice and pectin, and simmer for 20 minutes longer.
- Stir in the sugar, raise the heat to medium-high, add the cloves and bring to a boil.
- Continue to boil, stirring constantly, for 5 to 10 minutes, or until the mixture reaches 220 degrees on an instead-read thermometer and begins to get syrupy.
- Stir in the whiskey.
- Immediately spoon the hot marmalade into the hot sterilized jars, leaving 1/4 inch of headroom at the top of the jars.
- Wipe the rims clean, seal with lids and bands, and store in a cool, dry place for up to 1 year.
- Marmalade thickens as it cools, but it may take 2-3 days to fully set.