¾ÅÒ»ÐÇ¿ÕÎÞÏÞ

Whiskey MarmaladeÌý

5 orangesÌýÌý
1 grapefruitÌýÌý
250g jam setting sugarÌýÌý
2ÌýtspÌýwhiskeyÌý

Using a vegetable peeler, thinly pare the rind from one of the oranges and the grapefruit. Cut this rind into very thin strips and place into a heavy based pot.ÌýÌý

Using a sharp knife, remove the skin and white pith from each of the oranges and grapefruit. Remove any pips and then blend the remaining fruit to a pulp. Now you equal the amount of fruit pulp with sugar.ÌýSo,Ìý250 ml fruit pulp - 250g caster sugar.ÌýÌý

Place all the ingredients including the whiskey into pot along with the rind and gently heat until the sugar hasÌýdissolved.ÌýÌý

Bring the mixture to the boil and then lower the heat and continue to cook on low for a further 20 minutes or until its thick. If you have a temperatureÌýprobe,ÌýI took mine to 110 degrees.ÌýÌý

You can place a plate into the freezer for 10 minutes, before testing a tbsp of marmalade to test setting.ÌýÌý

CarefullyÌýpour the mixture into sterilized jars and lidsÌý