Dundee Orange Marmalade Recette

Comment préparer Dundee Orange Marmalade

1. Wash 2 kg Seville oranges and 2 lemons thoroughly and place them in a large, heavy-bottomed pan.
2. Add 1.5 liters of water, ensuring the fruit is fully submerged. Cover the pan.
3. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook until the fruit is very soft (approximately 1-1.5 hours).
4. Remove the pan from the heat and let the fruit cool completely until it is cool enough to handle.
5. Cut each orange and lemon in half.
6. Using a spoon, carefully remove all the pips and pith from the fruit halves and place them in a muslin bag or cheesecloth. Secure tightly. Return the bag to the cooking liquid.
7. Simmer the mixture for 25 minutes with the pip bag. Then, remove the bag, squeezing out as much juice as possible. Discard the bag.
8. Meanwhile, finely grate the zest from 1 lemon. Cut the zest, skins, and pulp of the oranges and lemons into small pieces or thin shreds (your preference).
9. Return the fruit to the pan. Add 2 kg granulated sugar and the lemon zest. Stir well to combine.
10. Bring the mixture to a rolling boil over high heat, stirring constantly to prevent sticking. Boil rapidly until the setting point is reached (approximately 10-15 minutes). To test: place a small spoonful of marmalade onto a chilled plate; if it wrinkles when pushed with a finger, it's ready. Alternatively, use a sugar thermometer to reach 104°C/219°F.
11. Remove from heat, skim off any foam, and allow to cool slightly.
12. Pour the hot marmalade into sterilized jars, leaving a small headspace. Add 1 tablespoon of whisky to each jar (optional).
13. Seal the jars with paraffin wax or lids and allow to cool completely before storing in a cool, dark place.