Scottish Drambuie Marmalade
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
2 hrs
-
Additional Time
8 hrs
-
Total Time
10 hrs 45 mins
-
Servings
64 Makes 8, 8 oz jars
-
Calories
130 kcal
-
Course
Condiments
Scottish Drambuie Marmalade
Report
A Drambuie flavored citrus marmalade from Scotland
Share:
Ingredients
- 2 oranges (organic, sweet)
- 1 lemon (organic)
- 1 grapefruit (organic)
- 9 cups water
- 10 ¼ cups sugar (approximately-see directions)
- 3 Tbsp Drambuie
Add to Shopping List
Instructions
- Finely shred/chop the rinds of the citrus fruits, taking care not to use white pith. Place it in a large bowl.
- Remove the pits and pith from the fruit and place them in the cheesecloth bag, and tie it. Chop the citrus and add it to the bowl of rind along with the water and the cheesecloth bag. Cover and leave overnight.
- The next morning, remove the bag and measure the rest of the citrus and water in a measuring jug. Whatever the liquid amount is in liquid ounces, that is how much sugar to use in weight. Pour it into a large pot and add the bag again.
- Bring to a boil, then cover and simmer gently for about an hour or so, or until the rind is very soft. Remove the cheesecloth bag and squeeze out as much liquid as possible into the pot (this is the natural pectin).
- Add the sugar and stir often to dissolve it.
- Simmer until it reaches the setting point of 222℉/ 105℃ on a candy thermometer. If you're a seasoned jam/marmalade maker, you can check by dropping some marmalade on a plate that was in the freezer.
- When the setting point is reached, remove the pot from the burner, add the Drambuie and allow to sit for 10 minutes.
- Make sure your jars and lids are clean and rinsed with boiling water and dried, then carefully begin filling the jars using a funnel.
- Clean the rims of the jars well before putting the lid on. Do this as quickly as possible.
- When the marmalade has completely cooled, label and refrigerate until ready to use.
Equipments used:
Notes
- NOTE: when I make jam, I pour the boiling jam into old jam jars. Once the jam cools, the middle of the lids will almost always “pop” meaning the jars have sealed (the center of the jar will also become concave). If they do not “pop”, the jam will definitely spoil if not refrigerated. I keep the unsealed jars in the fridge.
- The health department would not approve of this method, so I’m not suggesting you do this, I’m just passing on what I do in my kitchen, as my family has been using this old method for as long as anyone can remember.
Nutrition Information
Show Details
Serving
1Tbsp
Calories
130kcal
(7%)
Carbohydrates
33g
(11%)
Protein
0.1g
(0%)
Fat
0.1g
(0%)
Saturated Fat
0.002g
(0%)
Polyunsaturated Fat
0.004g
Monounsaturated Fat
0.002g
Sodium
2mg
(0%)
Potassium
16mg
(0%)
Fiber
0.2g
(1%)
Sugar
33g
(66%)
Vitamin A
56IU
(1%)
Vitamin C
4mg
(4%)
Calcium
4mg
(0%)
Iron
0.03mg
(0%)
Nutrition Facts
Serving: 64Makes 8, 8 oz jars
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 130kcal | 7% |
| Carbohydrates | 33g | 11% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.002g | 0% |
| Polyunsaturated Fat | 0.004g | 0% |
| Monounsaturated Fat | 0.002g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 16mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 33g | 66% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 4mg | 0% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
