Irish Whiskey Marmalade
Indulge in the rich, citrusy allure of Irish Whiskey Marmalade—a sophisticated twist on a classic preserve. This vibrant recipe blends the natural sweetness of oranges and lemons with a splash of smooth Irish whiskey, creating a marmalade that’s equal parts zesty and indulgent. Slow-cooked to perfection, the fruit’s zest and juice meld with natural pectin for a luscious, spreadable consistency, while the whiskey adds a warm, caramel-like depth. Ideal for breakfast spreads, gift-giving, or as a gourmet addition to desserts, this marmalade is a must-try for lovers of homemade preserves and unique flavor profiles. With simple ingredients and step-by-step instructions, crafting this exquisite Irish-inspired treat has never been easier. Perfect for toast, scones, or a decadent glaze, it’s a taste of Ireland in every jar!
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Ingredients
- 6 large Oranges
- 2 medium Lemons
- 8 cups Water
- 8 cups Granulated sugar
- 0.5 cups Irish whiskey
Directions
Step 1
Start by washing the oranges and lemons thoroughly. Using a sharp knife or a vegetable peeler, peel the zest from the oranges and lemons in broad strips, making sure to avoid the white pith.
Step 2
Slice the peeled zest into thin strips. Set aside.
Step 3
Cut the peeled oranges and lemons in half. Squeeze the juice from the fruits into a large bowl, removing any seeds.
Step 4
Reserve the skins and any remaining pulp and pith from the fruits.
Step 5
Wrap the reserved skins, pulp, and pith in a piece of cheesecloth and secure it with kitchen twine to form a pouch. This will help in setting the marmalade by providing natural pectin.
Step 6
In a large pot, combine the orange and lemon juice, sliced zest, water, and the cheesecloth pouch.
Step 7
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a simmer and let it cook for about 1 hour or until the zest is tender and the liquid is reduced by half.
Step 8
Remove the pot from the heat. Carefully remove and discard the cheesecloth pouch, squeezing it gently against the side of the pot to release any remaining juice and pectin.
Step 9
Stir in the granulated sugar, ensuring it completely dissolves in the mixture.
Step 10
Return the pot to medium heat. Bring the mixture to a boil, then reduce the heat slightly and maintain a steady boil. Stir frequently to prevent sticking, and continue to cook for about 30-40 minutes, or until the marmalade reaches its setting point.
Step 11
To check the setting point, place a small spoonful of the marmalade on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles and holds its shape, it's ready. If not, continue boiling for a few more minutes and test again.
Step 12
Once the marmalade has set, remove the pot from heat and let it cool slightly, about 5 minutes.
Step 13
Stir in the Irish whiskey until well incorporated.
Step 14
While the marmalade is still hot, carefully ladle it into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars with sterilized lids.
Step 15
Allow the marmalade to cool completely at room temperature before storing it in a cool, dark place. Once opened, keep the marmalade refrigerated.
Nutrition Facts
| Serving size | 4858.6 grams (4858.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6944 |
| Total Fat 2.00g | 3% |
| Saturated Fat 0.20g | 1% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 71mg | 3% |
| Total Carbohydrate 1749.30g | 636% |
| Dietary Fiber 27.50g | 98% |
| Total Sugars 1696.70g | |
| Protein 11.30g | 23% |
| Vitamin D 0IU | 0% |
| Calcium 620mg | 48% |
| Iron 2mg | 12% |
| Potassium 1993mg | 42% |
Source of Calories