So here we are again, in another week of lockdown!
Patience is becoming very thin in the Van de Elzen household this week. It’s not the same as the last lock-down! It’s far more challenging.
So to keep everyone happy and above all busy this recipe is great!
Citrus is cheap and plentiful. So with all the veggie shops open we can all easily head down to our local shop and buy ourselves a couple of boxes of oranges and grapefruit. Or you may even have a tree in your own backyard. Put the kids to work and give yourselves just a wee break, that doesn’t involve just another screen.
- 5 oranges
- 1 grapefruit
- 250g jam setting sugar
- 2 tspn whiskey
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 it into a heavy-based pot.
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. So 250 ml fruit plup – 250g caster sugar.
Place all the ingredients including the whiskey into the pot along with the rind and gently heat until the sugar has dissolved.
Bring the mixture to a boil and then lower the heat and continue to cook on low for a further 20 minutes or until it’s thick. If you have a temperature probe I took mine to 110 degrees.
You can place a plate into the freezer for 10 minutes, before testing a tbsp of marmalade to test setting.
Carefully pour the mixture into sterilized jars and lids