Delicious UK – (01)January 2021

THERECIPE

Whiskymarmalade

MAKES4 X 500MLJARS.HANDS-ONTIME

20 MIN,SIMMERINGTIME1-2HOURS,

PLUSCOOLING

Enjoythisontoasted

sourdoughorbrioche,incakes

or,thankstoitsdistinctive

bitterness,useasa glazefor

savourydishessuchasham,

salmonorchicken.

MAKE

AHEAD

Onceopened,keep

refrigeratedanduse

within4 weeks.

KNOW-

HOW

Visitdeliciousmagazine.

co.uk/how-to-sterilise-

jarsfora quickvideoguide.

FOOD

TEAM’S

TIP

To test for the setting

point, first put 1 or 2

saucers in the freezer.

After the boiling, drop 1 tsp

marmalade onto one of the chilled

saucers, then put it in the fridge

for a few minutes. If, when you

take it out, a skin forms that

wrinkles up when you push your

fingertip through it, the marmalade

is ready and you can take it off the

heat. If the cooled marmalade is

still very runny, leave it to boil

longer, testing every 5 minutes or

so until it reaches the right texture

(some batches can take over half

an hour to reach setting point).

• 1.5kg seville oranges


• Juice 2 lemons


• 1.5kg granulated sugar


• 50ml whisky (optional)

YOU’LL ALSO NEED...

• Heavy-based stainless steel
  preserving pan/large saucepan;
  fine sieve or muslin bag;
  4 x 500ml preserving jars and
  lids, sterilised (see Know-how);
  4 baking paper discs for the jars

USEFUL TO HAVE

Electronic scales with back-to-zero

function

1 Start by scalding the whole

oranges in a pan of boiling water for

15-30 seconds to remove any wax (if

using unwaxed oranges, skip this

step), then transfer to the preserving

pan with the lemon juice [A].

2 Cover the oranges with 2 litres

fresh cold water and bring to the

boil, reduce the heat, then simmer

for 1-2 hours until soft.

3 When cool enough to handle,

remove the oranges with a slotted

spoon, then cut in half [B]. Pour the

cooking liquid into a large jug/bowl

(big enough to hold 1.5 litres). Scoop

the orange pulp (pips, pith and

flesh) into a fine sieve or muslin bag.

4 Chop the peel into shreds [C], then

put in the empty preserving pan

along with thesugar.Putthepan

on the scalessettozero,holdthe

sieve/muslinbagoverthepanand

squeeze all thejuiceyoucanfrom

the pulp throughthesieve/muslin

[D]. Add the reservedcooking

liquid, then topupwithwaterto

make 1.5 kilos/litres.(Ifyoudon’t

have scales, squeezethepulp

juice into a measuringjug,then

add the cookingliquidandwaterto

top up to 1.5 litres,refillingif your

jug doesn’t hold1.5litres.)

5 Set the panovera mediumheat.

Stir until the sugarhascompletely

dissolved, thenbringtoa rolling

boil and boil for 10 minutes.Skim

off any scum,thentestforthe

setting point(seetip).

6 When the marmaladehas

reached settingpoint,remove

from the heat,stirinthewhisky,

then allow tocoolslightly.Stirfor

a final time sothepeelisevenly

distributed anddoesn’tfloattothe

top. Pour intosterilisedjars(see

Know-how), topwithbakingpaper

discs, then seal,labelandkeepin

a cool, dark placefor6-12months

(see tips on p73andMakeAhead).

PER TBSP 33kcals,nofat,0.1g

protein, 8.1g carbs(8.1gsugars),

no salt, 0.1g fibre

FromTheArtisan

KitchenbyJames

Strawbridge

(DK£20,outnow).

Photographs:John

Hersey.Illustrations:

JamesStrawbridge

© 2020 Dorling

KindersleyLimited.

Text©James

Strawbridge 2020

NEXT MONTH

How to make gut-friendlypickles

y

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