I thought I’d add a link today for the seville orange marmalade I blogged this time last year. For a brief time, here in the UK, organic seville oranges are available in the shops. Don’t miss out ! (Whenever they appear wherever you are! 🙂 )
(click image below for marmalade post link)
It has to be said, there’s nothing quite like home-made marmalade …. it really is worth the effort!
My next few blogs will have a Scottish twist as Burn’s Night is coming up soon, so today I thought I’d start with a classic, by adding a small dram of fine Scottish Whisky to a few of jars of home-made marmalade.
It’s very easy: when you transfer the hot marmalade to the jars, add about 15ml. of whisky to each 500gm. jar that you want to convert, and stir in briefly with a sterilised teaspoon, while the marmalade is still piping hot and liquid. Cover with a waxed disc, apply lid and allow to cool and set as usual. The hot marmalade will allow the whisky to diffuse throughout.
Don’t forget to label the jars accordingly!
Whisky Marmalade on toast is a classic treat and is delicious with a cup of hot black coffee!
PS. If you’re wondering about the spelling … whisky and whiskey are much the same thing… although I think the Scots would disagree 🙂