Kensington Yuletide Marmalade

Time to prepare: 40 Minutes    Difficulty: Medium   Serves: Two Medium Jars

Vegetarian Friendly  Gluten Free

(Take into consideration before cooking that the soft fruit must soak in water for 24 hours before preparation)

The Ingredients: 

- 50 ml Drambuie Liqueur (Or a replacement whiskey or liqueur) 

- 3 Cloves

- 1 table spoon of Ground All Spice

- 1 Grapefruit

-1 Orange 

-1 Lemon 

- Water

1) Wash the fruit off well then you can slice all into thin pieces. 

2) To every half a kilogram of sliced fruit add 4 cups of water and then leave to stand over night. 

3) The following day take your soaked fruits and place in a heavy based pan and boil up until the skins turn soft. 

4) Measure and way the pulp you have created then add 128g of sugar to each 128g of pulp in equal measure. 

5) Following this boil the mixture rapidly for 1/2 an hour, after this you can add in the 50 ml Drambuie Liqueur, 3 Cloves and 1 table spoon of Ground All Spice. (These ingredients will continue to infuse the jar once they are sealed at the end of the process)

6) This should be the end of the cooking process. I suggest doing the cold saucer test, take a small spoon of the jam and place it on the centre of the saucer. Tilt the saucer and if it doesn't slide off its ready to be bottled!

7) Make sure your jars have been sterilised properly then seal your jam into the jars, nice and hot! 

This is another of my dad's home made marmalades he cooks ready for christmas celebrations! The base to the original recipe was from a book (Day To Day Cookery) given to students in a high school in Queensland, Australia for home economics class in the 70's. He tweaked the recipe a little and added his own ingredients and its perfect for special festive celebrations!