This seasonal, gin-infused marmalade beats supermarket flavours hands down. The recipe makes 5-6 250ml jars – each one containing two units of alcohol. You have been warned.
- 2½kg blood oranges
- 450ml water
- 100ml lemon juice
- 1kg granulated sugar
- 250ml Tanqueray London Dry Gin
- Place several small saucers in the freezer.
- Wash and rinse your jars and lids, dip dry and place in a warm oven of about 100°C for at least 20 minutes.
- Wash the oranges and cut 6 of them into quarters, then gently peel the skins, keeping them intact.
- With a spoon, scrape out as much pith as you can and slice the peel into fine 1-2mm strips. Put aside.
- Peel the remaining oranges and together with the flesh from the 6 take as much white pith off cutting into small cubes about 1cm in size, picking out as many pips as you can along the way.
- Place the flesh and the water into a large pan on a high heat and bring to a rolling boil, boiling for 10 minutes.
- Add the sugar and lemon juice then continue to stir on the high heat for 10 minutes until the sugar completely dissolves.
- Bring back to a rolling boil and simmer on a high heat for 30-40 minutes, stirring intermittently.
- 15 minutes into cooking cover the finely sliced peel with water in a side pan and bring to the boil for 4 minutes. Add to the large pan of marmalade.
- After 30 minutes, start checking your marmalade for it's setting point by taking a plate from the freezer and placing a small teaspoon of marmalade on it and placing it in the fridge for 1 minute. After the minute, if the mixture wrinkles when pushed with your finger, it is set. If not, continue boiling and testing until it does.
- When ready, skim off any scum from the surface and stir through the measure of Tanqueray London Dry Gin, rest for 5 minutes then ladle into warm, dry sterilised jars and seal immediately.
- Keeps unopened for up to 12 months. Once open, refrigerate and eat within 4 months.
Recipe by Kylee Newton of Newton & Pott