Scottish Drambuie Marmalade
User Reviews
5
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Prep Time
45 mins
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Cook Time
2 hrs
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Additional Time
8 hrs
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Total Time
10 hrs 45 mins
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Servings
64 Makes 8, 8 oz jars
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Calories
130 kcal
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Course
Condiments
Scottish Drambuie Marmalade
Description
The recipe begins by finely shredding the citrus rinds without including the bitter pith, then soaking these with chopped fruit segments in water overnight to soften. After soaking, the mixture is boiled gently to soften the rind further, extracting natural pectin from a cheesecloth bag containing the fruit cores and pith. Adding sugar by weight equal to the liquid volume ensures proper sweetness and texture.
Simmering continues until the marmalade reaches the setting point, resulting in a firm but spreadable consistency exhibiting the bright, tangy flavors of mixed citrus. Drambuie liqueur is stirred in near the end, adding complexity with its honeyed, spiced character.
The marmalade is poured hot into jars, and traditionally lids are sealed by cooling contraction; unsealed jars should be refrigerated to prevent spoilage.
Ingredients
- 2 orange organic, sweet
- 1 lemon (organic)
- 1 grapefruit (organic)
- 9 cups water
- 10 ¼ cups sugar (approximately-see directions)
- 3 Tbsp drambuie
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.
Notes
- Pour the hot marmalade into clean jars and allow lids to seal naturally as they cool; a "pop" sound indicates sealing, but unsealed jars should be refrigerated to avoid spoilage.
- This traditional sealing method is not officially recommended, so refrigeration is advised for any jars that do not seal properly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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