This week I thought i would share with you a recipe I found earlier in the year at one of my car boot visits. Interestingly it was from the stall holder and not from what she was selling. I was looking at old recipe books on her stall and we got talking and found we shared an interest in preserving.. it funny how the world works isn’t it? like finds like. Well as I said we were chatting and she mentioned her mother recipe for marmalade being a bit different made from carrots but she could not find the recipe anywhere. Well I couldn’t leave it at that had to have the recipe, well I found it on Allrecipes. Au. Mock orange marmalade, I made it up and it was delicious, me being me had to experiment a bit so I added some cinnamon, I thought it worked well. No car boots for me this this month as getting ready to actually be a seller at the Mountainside Lutheran Church car boot on the 6th December.
One of the preserves I am making is orange and grapefruit marmalade, this is the recipe I use:
1/2 cup whiskey
Fresh ginger (about thumb size finely grated) sometimes I add caraway seeds instead
Finely slice unpeeled fruit, place in a preserving pan and cover with 2 litres of water. Cover and leave to soak overnight
The next day, place the pot over a high heat, bring to the boil and boil for 40 minutes
Lower the heat and add the sugar and ginger stirring until dissolved
Return to the boil for about an hour, stirring regularly to prevent the mixture from sticking to the bottom of the pot
After about an hour do a ‘set test’ on a cold saucer by dropping a tablespoon of marmalade onto it. The marmalade is ready when it forms a skin that wrinkles when you hold the plate on an angle.
At this point add the whiskey and boil for couple of minutes more to burn off the alcohol
Pour straight into sterilised jars and seal