Breakfast, Preserving, Vegan

Whisky Marmalade

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)

making marmalade

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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.   Continue reading “Whisky Marmalade”