[chrissie B]

still hoping for the marmalade recipe with the whiskey hic hic in it and congratulations on your success
Chrissie b

[amandaandherveg]

Hey Chrissie

I think this was the recipe I used, although the Orange, Lemon and Lime has been the most popular.

Orange & Whisky Marmalade

1kg Seville oranges
2½ litres water
juice of 1 large lemon
2kg granulated or preserving sugar
4 tablespoons malt whisky

Wash and halve the oranges, squeeze out the juice and reserve pips.
Remove excess pith from the rind and chop roughly.
Loosely tie up excess pith and pips in muslin. Shred the remaining rind according to the thickness preferred.
Place the orange juice, shredded rind and muslin bag, with the water and lemon juice, in a large saucepan or preserving pan.
Bring to the boil and simmer gently uncovered for about 2 hours or until reduced by half and rind is soft.
Remove the muslin bag, squeezing any liquid into the pan. Add the sugar and stir over a low heat until dissolved.
Boil rapidly until the setting point is reached (104°C, 220°F) or by doing the flake test.
Remove from the heat, skim off any white froth and stir in the whisky, leave for 15 minutes before putting into sterilised jam jars. Seal well and store in a cool dry cupboard. If you wish you can freeze this marmalade in plastic containers.

[Poolfield2]

That really was a brilliant total, well done, you could always do 50/50 sales so that you and the charity both benefit.

I really found Christmas puds sell well in our village, small ones are sold as gifts. I do them up in pretty cellophane. The pots are stupidly expensive and a friend and I bought 200 between us and we ask for the old ones back, otherwise we ask people to provide a named pot and lid and we fill it, priced so much per pint. I get 3 to 4 times the cost of the ingredients and I'm still cheaper than the Duchy originals by a huge margin!!