Old Fashion Orange Marmalade Or Whiskey Marmalade Food

OLD FASHION ORANGE MARMALADE OR WHISKEY MARMALADE

Steps:

• cut up the oranges in quarters and squeeze out the juice of lemons, remove membrane of oranges with a spoon.
• Put orange shavings in muslin bag and tie (slice the peel finely or coarsely your choice) (I used a fine grater and put my shavings right in with my jam) Or you can do as the directions stated and put it in a bag and in a saucepan of water and leave it soaking a few hours
• Then bring it all to the boil and let to simmer gently for 1-1/2 hours, making sure after this time the water should be reduced by half. Squeeze all the liquid from the muslin bag and remove from saucepan.
• Now you will add the sugar and stir until all the sugar has dissolved. Then, increase the heat and bring to a full rolling boil rapidly until setting point is reach 5 to 10 minutes approx. stay with it ..
• Test for set = put a little marmalade on a cold saucer and cool for a few minutes if it wrinkles when u push it with your finger it's done, if not boil some more ...allow marmalade to sit in the saucepan for 15 minutes before potting to prevent the peel from floating all to the top.
• NOTE==if you want whiskey marmalade this is how's it is done ....add the 5 tablespoons of whiskey and a teaspoon of ground cloves to the cooking marmalade just before potting stir in well .
• Here is where I messed up and had put the cloves in at the beginning with my Oranges. The result was a darker all around color the taste is out of this world. We even created a new tv favorite snack from this jam.
• Old fashioned Orange Marmalade dip 1 (8 oz) block of cream cheese 1 jar of This wonderful jam Crackers or chips (we used corn chips) This was done just like you would with a jalapeño jelly. Just set the cheese in an oblong serving bowl and pour this jam over top. Serve it with chips to dip.

ORANGE 'IRISH WHISKEY' MARMALADE

Steps:

• 1. Combine the water and sugar in a saucepan over medium-high heat. Bring to a boil and cook until a candy thermometer reads 200 degrees. Stir in the marmalade and cook until the thermometer reads 240 degrees. 2. Stir in the Irish whiskey and cook, stirring, until thoroughly incorporated, about 1 minute.
• 2. Remove from the heat and allow the mixture to come to room temperature. Spoon the marmalade into a clean jar, cover, and store in the refrigerator for up to 1 month. Makes about 1 cup.

ULTIMATE SEVILLE ORANGE MARMALADE

Steps:

• Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
• Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
• Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
• Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.