[clarebear]

went to waterstones and bought a slow cooker recipe book. one of the recipes is for whiskey marmalade. i'll post it if anyones interested.

[clarebear]

sorry meant to add that as a new topic. can admin split it?

[WG.]

whiskey ??   whisky please  

[Selkie]

It could be WHISKEY too, maybe they used Irish stuff

[clarebear]

It isn't possible to make marmalade entirely in the slow cooker as it needs to boil fiercely to reasch setting point.  However, the slow and constant temperature is ideal for the initial softening of the citrus peel and ensures it is beutifully tender.

Cooking time:    2  1/4 hours
Makes about:     700g/ 1 1/2 lb

Ingredients

1 small lemon, halved
2 oranges, preferably Seville, halved
300 ml/ 1/2 pt/  1 1/4 cups water
450g/ 1lb/ 2 cups granulated sugar
30ml/2 tbsp whisky

1.  Squeeze the juice from the lemon and oranges and place in the ceramic cooking pot, reserving the pips, pith and peel.

2.  Shred the peel finely into strips about 1cm x 3mm / 1/2 x 1/8in (if the pith is very thick, trim some off to leave a 5mm / 1/4in layer in the peel).  Add the peel to the cooking pot with the water.  Tie the pips and pith in a piece of muslin (cheesecloth) and add as well.

3.  Turn on the slow cooker to High.  Cover with a lid and cook for 2 hours or until the peel is really soft.

4.  Tip the mixture into a heavy based saucepan, add the sugar and heat gently, stirring, until dissolved.  Bring to the boil and boil rapidly for 15 minutes or until setting point is reached (see below)

5.  Take off the heat, remove the muslin bag and leave to stand for 15 minutes.  Add the whiskey and stir to mix in and to distribute the peel evenly.

6.  Spoon into hot sterilised jars and seal.  Store in cool, dry place for up to six months.  Once opened, keep in the fridge and use within 3 weeks.


Tips:

Choose firm, ripe unwaxed citrus fruit for this recipe.  You need a total weight of about 225g / 8oz

To test for a set, either use a sugar thermometre - the preserve is ready when the temperature registers 105 degrees C/ 220 degrees F - or spoon a little of the marmalade on to a chilled saucer. Push a finger across; if the surface of the marmalade wrinkles, it has reached setting point.





ENJOY!!!!